COMPOSITION , COOKING QUALITY AND UTILIZATION OF GRAIN AMARANTH IN FOODS

Simple item page
dc.contributor.advisorSHARADA, G S
dc.contributor.authorBHUVANESWARI, G
dc.date.accessioned2019-09-03T10:39:09Z
dc.date.available2019-09-03T10:39:09Z
dc.date.issued1995
dc.description.abstractAbstract not availableen_US
dc.identifier.citationNo. of references 99en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810125988
dc.keywordsPopping, Organoleptic, Porridge, Imprint, Amaranthen_US
dc.language.isoenen_US
dc.pages155p.en_US
dc.publisherUniversity of Agricultural Science, BANGALOREen_US
dc.research.problemCOMPOSITION , COOKING QUALITY AND UTILIZATION OF GRAIN AMARANTH IN FOODSen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeCOMPOSITION , COOKING QUALITY AND UTILIZATION OF GRAIN AMARANTH IN FOODSen_US
dc.these.typeM.Scen_US
dc.titleCOMPOSITION , COOKING QUALITY AND UTILIZATION OF GRAIN AMARANTH IN FOODSen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
TH-4196.pdf
Size:
9.32 MB
Format:
Adobe Portable Document Format
Description:
M.Sc.
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses