Normal view MARC view ISBD view

Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Black Gram, Field Pea and Lentil

Manpreet Singh, Supervisor: Dr. Kawaljit Singh Sandhu

Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Black Gram, Field Pea and Lentil - Department of Food Science & Technology, MRSPTU, Bathinda 2024

Subjects--Topical Terms:
Food Science & 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)

Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Black Gram, Field Pea and Lentil

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