SUITABILITY OF WHEAT FOR PREPARATION OF VARIOUS FOOD PRODUCTS

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dc.contributor.advisorYENAGI, NIRMALA B
dc.contributor.authorREDDY, M MADHAVI
dc.date.accessioned2019-10-31T06:11:24Z
dc.date.available2019-10-31T06:11:24Z
dc.date.issued1996
dc.description.abstractAbstract not availableen_US
dc.identifier.citationNo. of references 71en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810133532
dc.keywordsTriticum, Macaroni, Vulgare, Dicoccum, Gliadinen_US
dc.language.isoenen_US
dc.pages165p.en_US
dc.publisherUniversity of Agricultural Sciences, Bangaloreen_US
dc.research.problemSUITABILITY OF WHEAT FOR PREPARATION OF VARIOUS FOOD PRODUCTSen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeSUITABILITY OF WHEAT FOR PREPARATION OF VARIOUS FOOD PRODUCTSen_US
dc.these.typeM.Scen_US
dc.titleSUITABILITY OF WHEAT FOR PREPARATION OF VARIOUS FOOD PRODUCTSen_US
dc.typeThesisen_US
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