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.
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C., RADHA (2006).doc Download (44Kb) |
Official URL: http://eprints.csirexplorations.com/77/
Item Type: | Thesis (PhD) |
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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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