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Effect of hydrocolloids on rheological, physici - chemical and sensory properties of carrot - tomato blended sauce

By: Ghoshal G.et.alMaterial type: Text

TextPublication details: May - June 2009Description: 202 In: Journal of Food Science and Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		46;3	Available		JA11396

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