Normal view MARC view ISBD view

Modification of Kodo Millet Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties

Pooja Sharma, Supervisor: Dr. Kawaljit Singh Sandhu

Modification of Kodo Millet Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties - Department of Food Science & Technology, MRSPTU, Bathinda 2025

Subjects--Topical Terms:
Food Science & Technology

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Modification of Kodo Millet Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties

Website Designed and Developed by MRSPTU Central Library TeamE-mail Id: librarian@mrsptu.ac.in

Website Designed and Developed by MRSPTU Central Library Team

E-mail Id: librarian@mrsptu.ac.in