Normal view MARC view ISBD view

Devleopment of Protein Bar using Oyster Mushroom and Analysis of their Chemical and Sensory Attributes

Kartik Mehta, Supervisor: Dr. Kawaljit Singh Sandhu

Devleopment of Protein Bar using Oyster Mushroom and Analysis of their Chemical and Sensory Attributes - Department of Food Science & Technology, MRSPTU, Bathinda 2023

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)

Devleopment of Protein Bar using Oyster Mushroom and Analysis of their Chemical and Sensory Attributes

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