Nutritional Quality Of Value Added Food Products From Amylase Rich Flour Of Chickpea And Fieldpea
| dc.contributor.advisor | Dahiya, Saroj | en_US |
| dc.contributor.author | Gupta, Meenakshi | en_US |
| dc.date.accessioned | 2017-06-03T03:50:07Z | |
| dc.date.available | 2017-06-03T03:50:07Z | |
| dc.date.issued | 2003 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810014577 | |
| dc.language.iso | en_US | en_US |
| dc.pages | 271,xxv | en_US |
| dc.publisher | Chaudhary Charan Singh Haryana Agricultural University;Hisar | en_US |
| dc.sub | Food and Nutrition | |
| dc.subject | Value Added Food Products, Rich Flour, Chickpea and Fieldpea | en_US |
| dc.these.type | Ph.D | |
| dc.title | Nutritional Quality Of Value Added Food Products From Amylase Rich Flour Of Chickpea And Fieldpea | en_US |
| dc.type | Thesis | en_US |