Nutritive Value of Malted Flours of Finger Millet Genotypes and Their Use in the Preparation of Burfi

By: Sangita Kumari & Srivastava SMaterial type: TextTextPublication details: July - August 2000Description: 419 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
37;4 Available JA00917

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