Textural and structural properties of kalakand made with artificial sweeteners - saccharin, acesulfame - K, sucralose and as

By: Arora SMaterial type: TextTextPublication details: May - Junee 2008Description: 263 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
45;3 Available JA09180

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