Course manual for winter school on extrusion cooking technology and its application for processing soybean [November 01-21, 2006] edited by P.C. Bargale ...[et.al.]
Material type:
TextSeries: CIAE, Technical BulletinPublication details: Bhopal ICAR, Central Institute of Agricultural Engineering 2007Description: 269pSubject(s):
| Item type | Current library | Call number | Status | Date due | Barcode |
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Books
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Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | 664.8:633.34C (Browse shelf(Opens below)) | Available | S58644 |
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| 664.8:633.34 R234E Extrusion cooking: a breakthrough in soybean processing for human food | 664.8:633.34 R351S Soy applications in food | 664.8:633.34 W 855 S Soybeans as a food source | 664.8:633.34C Course manual for winter school on extrusion cooking technology and its application for processing soybean [November 01-21, 2006] | 664.8:634.11 Model mechanical drying of apple slices (cv. Gala) | 664.8:634.31/.33 N 153 C Citrus science and technology | 664.8:634.31/.33 N 153 C Citrus science and technology |
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