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Processing of grain sorghum for traditional and some bakery products Bankar, J. R; Chavan, J.K [Gd.]

by Bankar, J R | Bankar, J R | Bankar, J. R | Chavan, J.K [Gd.] | Chavan J.K [Gd.].

Material type: Text Text; Format: print ; Literary form: Not fiction Publication details: MPKV, rahuri MPKV, rahuri 1984Other title: Processing of grain sorghum for traditional and some bakery products.Availability: Items available for loan: Mahatma Phule Krishi Vidyapeeth (1) Call number: 664/BAN.

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Studies on Processing and Utilization of Groundnut in Various Bakery Products Shinde, V. S; Chavan, J.K [Gd.]

by Shinde V S | Chavan, J.K [Gd.] | Shinde, V. S | Chavan J.K [Gd.] | Shinde V S.

Material type: Text Text; Format: print ; Literary form: Not fiction Publication details: MPKV, Rahuri MPKV, Rahuri 1987Other title: Studies on Processing and Utilization of Groundnut in Various Bakery Products.Availability: Items available for loan: Mahatma Phule Krishi Vidyapeeth (1) Call number: 664/SHI.

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The effects of Incorporation of greengram flour on Nutritional and organoleptic properties of some Bakery Products. Patil, C. S; Kadam, S. S [Gd]

by Patil, C S | Kadam, S S (Gd) | Kadam, S. S [Gd] | Patil, C S | Patil, C. S.

Material type: Text Text; Format: print ; Literary form: Not fiction Publication details: MPKV, Rahuri MPKV, Rahuri 1997Other title: The effects of Incorporation of greengram flour on Nutritional and organoleptic properties of some Bakery Products..Availability: Items available for loan: Mahatma Phule Krishi Vidyapeeth (1) Call number: 664/PAT.

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Effect of processing on formation of resistant starch in Bakery products. Kale, C; Kadam, P.M [Gd.]

by Kale, C | Kadam, P.M [Gd.] | Kale, C.

Material type: Text Text; Format: print ; Literary form: Not fiction Publication details: MPKV, Rahuri MPKV, Rahuri 1999Other title: Effect of processing on formation of resistant starch in Bakery products..Availability: Items available for loan: Mahatma Phule Krishi Vidyapeeth (1) Call number: 664/KAL.

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Effects of Incorporation of defatted soybean meal organoleptic and nutritional properties of some bakery products. Sahare, G. M; Kadam, S .S [Gd]

by Sahare, G M | Kadam, S .S [Gd] | Kadam, S S (Gd) | Sahare, G M | Sahare, G. M.

Material type: Text Text; Format: print ; Literary form: Not fiction Publication details: MPKV, Rahuri MPKV, Rahuri 1977Other title: Effects of Incorporation of defatted soybean meal organoleptic and nutritional properties of some bakery products..Availability: Items available for loan: Mahatma Phule Krishi Vidyapeeth (1) Call number: 664/SAH.

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