Studies on Suitability of Soy-Mushroom Blends on Rice Based Fermented Food Products
dc.contributor.advisor | Gupta, O. P. | |
dc.contributor.author | Bhatt, Jayesh Kumar | |
dc.date.accessioned | 2017-06-09T09:49:27Z | |
dc.date.available | 2017-06-09T09:49:27Z | |
dc.date.issued | 2003 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810019077 | |
dc.keywords | Soy-Mushroom Blends, Food Products | en_US |
dc.language.iso | en | en_US |
dc.pages | 86 | en_US |
dc.publisher | jnkvv, jabalpur | en_US |
dc.sub | Food Science and Technology | en_US |
dc.subject | Soy-Mushroom Blends, Food Products | en_US |
dc.theme | Food Science & Technology | en_US |
dc.these.type | M.Sc | en_US |
dc.title | Studies on Suitability of Soy-Mushroom Blends on Rice Based Fermented Food Products | en_US |
dc.type | Thesis | en_US |
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