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Sensory and instrumental analyses of textural properties of select Indian foods

Indian foods

Identiferoai:union.ndltd.org:Vidyanidhi/oai:210.212.200.230:2009/2768
Date07 November 1994
CreatorsChand, Nagin
ContributorsAmla, B L
Source SetsVidyanidhi Digital Lib. (India)
LanguageEnglish
Detected LanguageEnglish
TypeThesis
Format1173315 bytes, 1630211 bytes, 1567837 bytes, 2986416 bytes, 286053 bytes, 1870464 bytes, 420429 bytes, 126714 bytes, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf

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