Studies on processing and keeping Quality Characteristics of tofu Prepared From Kalitur (Black Soybean )

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dc.contributor.advisorRajput, L. P. S.
dc.contributor.authorVergadia, Vinod
dc.date.accessioned2017-06-17T10:39:25Z
dc.date.available2017-06-17T10:39:25Z
dc.date.issued1999
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810021476
dc.keywordsBlack Soybean ,Processing black Soybeanen_US
dc.language.isoenen_US
dc.pages137en_US
dc.publisherJNKVV, Jabalpuren_US
dc.subFood Technologyen_US
dc.subjectBlack Soybean ,Processing black Soybeanen_US
dc.themeFood Science & Technologyen_US
dc.these.typeM.Scen_US
dc.titleStudies on processing and keeping Quality Characteristics of tofu Prepared From Kalitur (Black Soybean )en_US
dc.typeThesisen_US
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