| 000 | 00627nam a22001697a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20260407151942.0 | ||
| 008 | 260407b |||||||| |||| 00| 0 eng d | ||
| 040 | _cMRSPTU | ||
| 041 | _aEnglish | ||
| 100 | _aPiyush Verma, Supervisor: Dr. Kawaljit Singh Sandhu | ||
| 245 | _aComparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red Carrots | ||
| 260 |
_bDepartment of Food Science & Technology, MRSPTU, Bathinda _c2021 |
||
| 650 | _aFood Science and Technology | ||
| 856 | _uhttp://163.47.215.52:8080/jspui/handle/123456789/445 | ||
| 942 |
_2ddc _cTH _n0 |
||
| 999 |
_c11350 _d11350 |
||