Influence of Dehulling, Soaking Solution and Enzyme Treatment on the Cooking Quality of Improved Varieties of Pulses

By: Sihgh U et alMaterial type: TextTextPublication details: November - December 2000Description: 627 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
37;6 Available JA00964

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