Comparison of Nutritive Value Cooking Qualities and Acceptability of Four Selected ... Strain
| dc.contributor.advisor | Rajammal P. Devadas | |
| dc.contributor.author | Jalaja, R | |
| dc.date.accessioned | 2019-07-31T10:51:33Z | |
| dc.date.available | 2019-07-31T10:51:33Z | |
| dc.date.issued | 1965-05 | |
| dc.department | Food Science and Nutrition | en_US |
| dc.identifier.uri | https://ir.avinuty.ac.in/handle/avu/10335 | |
| dc.lang | English | en_US |
| dc.publication.category | Others | en_US |
| dc.publisher.type | Others | en_US |
| dc.title | Comparison of Nutritive Value Cooking Qualities and Acceptability of Four Selected ... Strain | en_US |
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