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Water Activity Lowering Behaviour of Pumpkin Syrup Solids in the Intermediate Moisture Range

By: Patil G R & Singh SMaterial type: Text

TextPublication details: May - June 1998Description: 236 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		35;3	Available		JA00628

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