| Type of Material: | Thesis |
| Title: | Processing studies on some edible legumes for improved digestibility nutritive value and consumer acceptance with special reference to chick pea |
| Researcher: | Abbas, Elfaki Hamid |
| Guide: | Desikarchar, H S R |
| Department: | Department of Food Technology |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Year: | 1982 |
| Language: | English |
| Subject: | Technology | Food Technology | Food Technology |
| Dissertation/Thesis Note: | PhD |
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| 001 | 40432 | |
| 003 | IN-AhILN | |
| 005 | 2011-01-13 00:00:00 | |
| 008 | __ | 821231t1982||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_40432 |
| 040 | __ | |aMYSR_570005|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aAbbas, Elfaki Hamid|eResearcher |
| 110 | __ | |aDepartment of Food Technology|bUniversity of Mysore|dMysore|eIn |
| 245 | __ | |aProcessing studies on some edible legumes for improved digestibility nutritive value and consumer acceptance with special reference to chick pea |
| 260 | __ | |aMysore|bUniversity of Mysore|c1982 |
| 502 | __ | |bPhD |
| 650 | __ | |aFood Technology|2UGC |
| 653 | __ | |aTechnology |
| 653 | __ | |aFood Technology |
| 700 | __ | |aDesikarchar, H S R|eGuide |
| 905 | __ | |anotification |
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