Volume 23, Issue 3, March 1986
Published:
1986-10-12
Original Articles
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Effect of Cooking and Processing on Protein Quality of Bengal Gram, Green Gram and Horse Gram
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Varietal Differences in Protein and Calorie Content of Different Varieties of Bajra
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Organoleptic Evaluation of Malted Ready - To - Eat (RTE) Mixes on Aged Women (50-80 Years) Part II
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Energy Evaluation of Fodder Oat (Kent) As Green Hay and Silage
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Book Review
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Handling, Transportation and Storage of Fruits and Vegetables
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Quality Control for the Food Industry III Edition Vol. I Fundamentals
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