Nutritional and biochemical values of improved varieties of french bean (Phaseolus vulgaris L)

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TextPublication details: GBPUA&T Pantnagar 1987Description: 89Subject(s):

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Dissertation note: M.Sc. Foods and Nutrition

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 641.35652 S617 N (Browse shelf(Opens below))	Available		321897
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 641.35652 S617 N (Browse shelf(Opens below))	Available		321898

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Previous	TH 641.3521 P197 E Evaluation of potato varieties for product manufacture	TH 641.3521 S617 P Potato flour production and product formulation	TH 641.3521 S617 P Potato flour production and product formulation	TH 641.35652 S617 N Nutritional and biochemical values of improved varieties of french bean (Phaseolus vulgaris L)	TH 641.35652 S617 N Nutritional and biochemical values of improved varieties of french bean (Phaseolus vulgaris L)	TH 641.35655 B575 N Nutritional quality evaluation of soybean varieties	TH 641.35655 B575 N Nutritional quality evaluation of soybean varieties	Next

M.Sc. Foods and Nutrition

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