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FEASIBILITY OF FORMULATING READY TO EAT PRODUCTS BASED ON CASSAVA

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BookPublisher: COLLEGE OF AGRICULTURE VELLAYANI DEPARTMENT OF HOME SCIENCE 1997Edition: MSc.DDC classification: J3 N97 SH 55

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Item type	Current location	Collection	Call number	Status	Date due	Barcode
Theses	College of Agriculture, Vellayani	MTH	J3 N97 SH 55 (Browse shelf)	Available		KAU_COAV-Th985

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	J3 N97 LI 48 FORMULATION OF PROTEIN RICH READY TO MIX FOOD BASED ON RICE SOYA BLEND	J3 N97 RO 56 DEVELOPING A WEANING FOOD WITH RICE AND SOYA AS BASIC MIX	J3 N97 SH 51 QUALITY ANALYSIS OF PRE - RELEASE RICE CULTIVARS	J3 N97 SH 55 FEASIBILITY OF FORMULATING READY TO EAT PRODUCTS BASED ON CASSAVA	J3 N98 AN 58 STORAGE EFFICIENCY OF ZERO ENERGY COOL CHAMBER UNDER LOCAL CONDITIONS	J3 N98 BE 57 DEVELOPMENT OF PAPAYA (CARICA PAPAYA L.) BASED BLENDED PRODUCTS	J3 N99 AN 64 QUALITY ANALYSIS OF PAPAYA (CARICA PAPAYA L.) VARIETIES AND PRODUCT DEVELOPMENT	Next

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