NUTRITIVE VALUE AND ACCEPTABILITY OF ASSORTED TEMPEH PREPARED USING LOCALLY AVAILABLE FOOD CROPS
| dc.contributor.author | GOKAVI, SUMANGALA S | |
| dc.date.accessioned | 2019-09-23T08:03:11Z | |
| dc.date.available | 2019-09-23T08:03:11Z | |
| dc.date.issued | 1993 | |
| dc.description.abstract | ABSTRACT NOT AVAILABLE | en_US |
| dc.identifier.citation | NO OF REFERENCES 133 | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810128993 | |
| dc.keywords | FERMENTED FOOD PRODUCT, NUTRITIVE VALUE OF TEMPH, ANTIOXIDANT PROPERTIES, MICROBIOLOGICAL SAFETY, LABORATORY PANEL STUDY | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 221p. | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK,BANGALORE | en_US |
| dc.research.problem | NUTRITIVE VALUE AND ACCEPTABILITY OF ASSORTED TEMPEH PREPARED USING LOCALLY AVAILABLE FOOD CROPS | en_US |
| dc.sub | Home Science | en_US |
| dc.subject | null | en_US |
| dc.theme | NUTRITIVE VALUE AND ACCEPTABILITY OF ASSORTED TEMPEH PREPARED USING LOCALLY AVAILABLE FOOD CROPS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | NUTRITIVE VALUE AND ACCEPTABILITY OF ASSORTED TEMPEH PREPARED USING LOCALLY AVAILABLE FOOD CROPS | en_US |
| dc.type | Thesis | en_US |