Statistics for INVESTIGATIONS ON APPLICATION OF EXTRUSION COOKING TECHNOLOGY FOR PREPARATION OF READY TO EAT EXTRUDED SNACK FROM DIFFERNT BLENDS OF RICE, MAIZE, DEFATTED SOY-FLOUR AND SAFED MUSALI (CHLOROPHYTUM BORIVILIANUM).
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INVESTIGATIONS ON APPLICATION OF EXTRUSION COOKING TECHNOLOGY FOR PREPARATION OF READY TO EAT EXTRUDED SNACK FROM DIFFERNT BLENDS OF RICE, MAIZE, DEFATTED SOY-FLOUR AND SAFED MUSALI (CHLOROPHYTUM BORIVILIANUM). | 7 |
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February 2024 | 0 |
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April 2024 | 1 |
May 2024 | 0 |
June 2024 | 0 |
July 2024 | 0 |
August 2024 | 1 |
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T-81674.pdf | 4 |