RHEOLOGY OF CHICKPEA (Cicer arietinum L.) FLOUR SUSPENSIONS AND CHARACTERISATION OF FRIED PRODUCT – BOONDI

R., RAVI (2005) RHEOLOGY OF CHICKPEA (Cicer arietinum L.) FLOUR SUSPENSIONS AND CHARACTERISATION OF FRIED PRODUCT – BOONDI. PhD thesis, CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,Mysore.

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Item Type:Thesis (PhD)
Subjects:Biological Sciences > Food Science and
Divisions:Council of Scientific and Industrial Research(CSIR) > Central Food Technological Research Institute (CFTRI),Mysore
ID Code:85
Deposited By:Mrs Jansi R.
Deposited On:30 Jul 2009 14:10
Last Modified:31 Jul 2009 17:33

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