ACCEPTABILITY, NUTRITIVE VALUE AND SHELF LIFE STUDY OF TEMPEH PREPARED WITH SUNFLOWER SEED AND SOYBEAN DHAL.

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dc.contributor.advisorVAIDEHI, M P
dc.contributor.authorRATHNA MANI, A
dc.date.accessioned2019-06-24T09:58:22Z
dc.date.available2019-06-24T09:58:22Z
dc.date.issued1987
dc.description.abstractABSTRACT NOT AVAILABLEen_US
dc.identifier.citationNo of references 89en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810109765
dc.keywordsLINOLEIC, TOFU, PERISHABLE, FLATULANCE, RIBOFLAVINen_US
dc.language.isoenen_US
dc.pages147pen_US
dc.publisherUniversity of Agricultural Sciences GKVK, Bangaloreen_US
dc.research.problemACCEPTABILITY, NUTRITIVE VALUE AND SHELF LIFE STUDY OF TEMPEH PREPARED WITH SUNFLOWER SEED AND SOYBEAN DHAL.en_US
dc.subHome Scienceen_US
dc.subjectnullen_US
dc.themeACCEPTABILITY, NUTRITIVE VALUE AND SHELF LIFE STUDY OF TEMPEH PREPARED WITH SUNFLOWER SEED AND SOYBEAN DHAL.en_US
dc.these.typeM.Scen_US
dc.titleACCEPTABILITY, NUTRITIVE VALUE AND SHELF LIFE STUDY OF TEMPEH PREPARED WITH SUNFLOWER SEED AND SOYBEAN DHAL.en_US
dc.typeThesisen_US
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