Functional Qualities of Semolina of Different Grades and Sensory Evaluation of Traditional Products from Triticum dicoccum,T. durum and T. aestivum Wheat Varieties

By: R B PatilMaterial type: TextTextPublication details: November - December 2003Description: 571 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
40;6 Available JA05663

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