DEVELOPMENT AND QUALITY EVALUATION OF READY TO COOK (RTC) DEHYDRATED BANANA BLOSSOM
By: MIDHILA MAHENDRAN.
Contributor(s): Dr. C NIRMALA.
Material type:
BookPublisher: COLLEGE OF AGRICULTURE VELLAYANI DEPARTMENT OF HOME SCIENCE 2013Edition: MSc.DDC classification: J3 P13 MI 120
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Theses
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College of Agriculture, Vellayani | MTH | J3 P13 MI 120 (Browse shelf) | Available | KAU_COAV-Th1560 |
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