Nutritional and Shelf life Characteristics of "Papad" Blended with Defatted Soyflour
| dc.contributor.advisor | Rajput, L. P. S. | |
| dc.contributor.author | Chansoriya, Indira | |
| dc.date.accessioned | 2017-06-19T10:08:26Z | |
| dc.date.available | 2017-06-19T10:08:26Z | |
| dc.date.issued | 2001 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810021867 | |
| dc.keywords | Papad, Soyflour | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 124 | en_US |
| dc.publisher | jnkvv, jabalpur | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | Papad, Soyflour | en_US |
| dc.theme | Food Science & Technology | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Nutritional and Shelf life Characteristics of "Papad" Blended with Defatted Soyflour | en_US |
| dc.type | Thesis | en_US |
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