Effect of Domestic Processing and Cooking Methods on nutritional value of peas (Pisum Sativum)
| dc.contributor.advisor | Khetarpaul, Neelam | |
| dc.contributor.author | Bishnoi, Saroj | |
| dc.date.accessioned | 2018-10-09T07:22:28Z | |
| dc.date.available | 2018-10-09T07:22:28Z | |
| dc.date.issued | 1991 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810076640 | |
| dc.keywords | Peas, Cooking Methods | |
| dc.language.iso | English | |
| dc.pages | 232p. | |
| dc.publisher | College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar | |
| dc.sub | Food and Nutrition | |
| dc.these.type | M.Sc | |
| dc.title | Effect of Domestic Processing and Cooking Methods on nutritional value of peas (Pisum Sativum) | |
| dc.type | Thesis |