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Effect of Different Processing Methods on Bitterness Causing Compounds of Ready to Serve Kinnow (Citrus nobilis L.X C. deliciosa L.) Drink

By: Material type: TextTextLanguage: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2021Subject(s): Online resources:
Item type: Theses & Dissertations
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Item type Current library Home library Call number Status Date due Barcode
Theses & Dissertations Theses & Dissertations MRSPTU Central Library MRSPTU Central Library 664 SH-E (Browse shelf(Opens below)) Not for loan TH706

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