C., RADHA (2006) ENZYMATIC AND PHYSICAL MODIFICATIONS FOR THE PREPARATION AND UTILIZATION OF SOY FLOUR FOR BETTER FUNCTIONAL PROPERTIES. PhD thesis, CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,Mysore.

Text C., RADHA (2006).doc Download (44Kb)

Item Type:	Thesis (PhD)
Subjects:	Biological Sciences > Food Science and
Depositing User:	Mrs. Jansi R
Date Deposited:	13 Dec 2016 09:43
Last Modified:	13 Dec 2016 09:43
URI:	http://eprints.csirexplorations.com/id/eprint/133

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