Effect of rheological properties of batter and addition of thermally modified rice on quality of vada - a blackgram based

By: Asha MR.et.alMaterial type: TextTextPublication details: May - June 2009Description: 212 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
46;3 Available JA11398

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