PROCESSING AND UTILIZATION OF WATER CHESTNUT FLOUR IN SOME FOOD FORMULATIONS

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dc.contributor.advisorTOMAR, A.K
dc.contributor.authorSURYAWANSHI, LALIT KUMAR
dc.date.accessioned2019-04-22T06:59:29Z
dc.date.available2019-04-22T06:59:29Z
dc.date.issued2007
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810100743
dc.language.isoenen_US
dc.pages63 Pg.en_US
dc.publisherJNKVV,JABALPURen_US
dc.research.problemPROCESSING AND UTILIZATION OF WATER CHESTNUT FLOUR IN SOME FOOD FORMULATIONSen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themeFOOD SCIENCE AND TECHNOLOGYen_US
dc.these.typeM.Scen_US
dc.titlePROCESSING AND UTILIZATION OF WATER CHESTNUT FLOUR IN SOME FOOD FORMULATIONSen_US
dc.typeThesisen_US
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