Normal view MARC view ISBD view

Functional and Antioxidant Properties of Idli Prepared from Combination of White Rice, Black Rice and Black Gram

Soni Joshi, Supervisor: Dr. Kawaljit Singh Sandhu

Functional and Antioxidant Properties of Idli Prepared from Combination of White Rice, Black Rice and Black Gram - Department of Food Science & Technology, MRSPTU, Bathinda 2020

Subjects--Topical Terms:
Food Science and Technology

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Functional and Antioxidant Properties of Idli Prepared from Combination of White Rice, Black Rice and Black Gram

Website Designed and Developed by MRSPTU Central Library TeamE-mail Id: librarian@mrsptu.ac.in

Website Designed and Developed by MRSPTU Central Library Team

E-mail Id: librarian@mrsptu.ac.in