OPTIMIZATION OF PROCESS PARAMETERS FOR THE PREPARATION OF PEANUT SAUCE USING ACID HYDROLYSIS METHOD

Contributor(s): KOTHADIYA UDAY V 2050219009 | DAVARA P RMaterial type: TextTextSeries: OPTIMIZATION OF PROCESS PARAMETERS FOR THE PREPARATION OF PEANUT SAUCE USING ACID HYDROLYSIS METHODSubject(s): PROCESSING AND FOOD ENGGDissertation note: M.Tech MAY 2022
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Theses Theses Junagadh Agricultural University
Reference Not For Loan T3470

M.Tech MAY 2022

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