Evaluation of Matrix Nutritional, Textural and Sensory qualities of Raw Jackfruit Flour Fortified Bread
Series: Msc. Food Science and Technology Published by : Kerala University of Fisheries and Ocean Studies (Panangad) Physical details: 59p Year: 2020Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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KUFOS Central Library | Reference | 664.75203 ANJ/EV (Browse shelf(Opens below)) | Available | PR327 |
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