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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
Theses
Nutritional and Shelf life Characteristics of "Papad" Blended with Defatted Soyflour
Nutritional and Shelf life Characteristics of "Papad" Blended with Defatted Soyflour
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Files
T-34941.pdf
(3.29 MB)
Date
2001
Authors
Chansoriya, Indira
Journal Title
Journal ISSN
Volume Title
Publisher
jnkvv, jabalpur
Abstract
Description
Keywords
Papad, Soyflour
Citation
URI
http://krishikosh.egranth.ac.in/handle/1/5810021867
Collections
Theses
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