Normal view MARC view ISBD view

OPTIMIZATION OF PROCESSINGPARAMETERS FOR PREPARATION OFEXTRUDED PRODUCT USING PEARLMILLET FLOUR BLENDED WITHDEFATTED PEANUT FLOUR

OPTIMIZATION OF PROCESSINGPARAMETERS FOR PREPARATION OFEXTRUDED PRODUCT USING PEARLMILLET FLOUR BLENDED WITHDEFATTED PEANUT FLOUR - OPTIMIZATION OF PROCESSINGPARAMETERS FOR PREPARATION OFEXTRUDED PRODUCT USING PEARLMILLET FLOUR BLENDED WITHDEFATTED PEANUT FLOUR .

Subjects--Topical Terms:
PROCESSING AND FOOD ENGINEERING

Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)