| Type of Material: | Thesis |
| Title: | Studies on the cookability of pulses and factors affecting their cooking quality with special reference to tur, Cajanus cajan |
| Researcher: | Narasimha, H V |
| Guide: | Desikachar, H S r |
| Department: | Department of Home Sciences |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Year: | 1985 |
| Language: | English |
| Subject: | Home Science | Cookery |
| Dissertation/Thesis Note: | PhD |
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| 001 | 148480 | |
| 003 | IN-AhILN | |
| 005 | 2011-01-13 00:00:00 | |
| 008 | __ | 851231t1985||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_148480 |
| 040 | __ | |aMYSR_570005|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aNarasimha, H V|eResearcher |
| 110 | __ | |aDepartment of Home Sciences|bUniversity of Mysore|dMysore|eIn |
| 245 | __ | |aStudies on the cookability of pulses and factors affecting their cooking quality with special reference to tur, Cajanus cajan |
| 260 | __ | |aMysore|bUniversity of Mysore|c1985 |
| 502 | __ | |bPhD |
| 653 | __ | |aHome Science |
| 653 | __ | |aCookery |
| 700 | __ | |aDesikachar, H S r|eGuide |
| 905 | __ | |anotification |
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