COMPOSITION , COOKING QUALITY AND UTILIZATION OF GRAIN AMARANTH IN FOODS
dc.contributor.advisor | SHARADA, G S | |
dc.contributor.author | BHUVANESWARI, G | |
dc.date.accessioned | 2019-09-03T10:39:09Z | |
dc.date.available | 2019-09-03T10:39:09Z | |
dc.date.issued | 1995 | |
dc.description.abstract | Abstract not available | en_US |
dc.identifier.citation | No. of references 99 | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810125988 | |
dc.keywords | Popping, Organoleptic, Porridge, Imprint, Amaranth | en_US |
dc.language.iso | en | en_US |
dc.pages | 155p. | en_US |
dc.publisher | University of Agricultural Science, BANGALORE | en_US |
dc.research.problem | COMPOSITION , COOKING QUALITY AND UTILIZATION OF GRAIN AMARANTH IN FOODS | en_US |
dc.sub | Food and Nutrition | en_US |
dc.subject | null | en_US |
dc.theme | COMPOSITION , COOKING QUALITY AND UTILIZATION OF GRAIN AMARANTH IN FOODS | en_US |
dc.these.type | M.Sc | en_US |
dc.title | COMPOSITION , COOKING QUALITY AND UTILIZATION OF GRAIN AMARANTH IN FOODS | en_US |
dc.type | Thesis | en_US |