Development and evaluation of besan made from chickpea, soybean and field pea (Batri)
| dc.contributor.advisor | Tomar, Ajay Kumar | |
| dc.contributor.author | Dubey, Virendra Kuamr | |
| dc.date.accessioned | 2017-06-24T07:15:38Z | |
| dc.date.available | 2017-06-24T07:15:38Z | |
| dc.date.issued | 2011 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810023157 | |
| dc.keywords | Field Pea,Food science | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 72 | en_US |
| dc.publisher | jnkvv, jabalpur | en_US |
| dc.sub | Seed Science and Technology | en_US |
| dc.subject | Field Pea,Food science | en_US |
| dc.theme | Food Science & Technology | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | Development and evaluation of besan made from chickpea, soybean and field pea (Batri) | en_US |
| dc.type | Thesis | en_US |
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