English
Català
Čeština
Deutsch
Español
Français
Gàidhlig
Italiano
Latviešu
Magyar
Nederlands
Polski
Português
Português do Brasil
Suomi
Svenska
Türkçe
Tiếng Việt
Қазақ
বাংলা
हिंदी
Ελληνικά
Yкраї́нська
Log In
Browse
Statistics
Disclaimer
Contact Us
English
Català
Čeština
Deutsch
Español
Français
Gàidhlig
Italiano
Latviešu
Magyar
Nederlands
Polski
Português
Português do Brasil
Suomi
Svenska
Türkçe
Tiếng Việt
Қазақ
বাংলা
हिंदी
Ελληνικά
Yкраї́нська
Log In
Home
Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
Theses
Nutritional and Keeping Quality Characteristics of "Dhokla" Blended with Defatted Soyflour
Nutritional and Keeping Quality Characteristics of "Dhokla" Blended with Defatted Soyflour
Loading...
Date
2000
Authors
Patel, Priyanka
Journal Title
Journal ISSN
Volume Title
Publisher
JNKVV, Jabalpur
Abstract
Description
Keywords
Dhokla,Soyflour
Citation
URI
http://krishikosh.egranth.ac.in/handle/1/5810023334
Collections
Theses
Full item page
×
Error obtaining files for this item
0 Http failure response for https://krishikosh.egranth.ac.in/server/api/core/bundles/0ca42979-42b1-4511-8ecb-ef32e37dc501/bitstreams?page=0&size=5&embed=format: 0 Unknown Error