Evaluation of improved varieties of green gram (Vigna radiata L. Wilczek):proximate composition, protein fractionation, cooking time and consumer acceptability

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Material type: Text

TextPublication details: GBPUA&T Pantnagar 1981Description: 103Subject(s):

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Dissertation note: M.Sc. Food Science and Technology

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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 664.725 R142 E (Browse shelf(Opens below))	Available		133952
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 664.725 R142 E (Browse shelf(Opens below))	Available		133953

M.Sc. Food Science and Technology

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