DEVELOPMENT AND EVALUATION OF PROCESS PROTOCOL FOR VACUUM FRIED BITTER GOURD CHIPS (Momordica charantia)
By: POOJA M.R.
Contributor(s): Dr. Sudheer K.P(Guide).
Material type: BookPublisher: Thavanur DEPARTMENT OF PROCESSING AND FOOD ENGINEERING 2018Description: 184 CD.DDC classification: 631.587 Online resources: Click here to access onlineItem type | Current location | Call number | Status | Date due | Barcode |
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Theses | Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Reference | 631.587 POO/DE (Browse shelf) | Available | KAU_KCAET-T 430 |
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