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Studies on development of technology for falt type bread evaluation of keeping quality, nutritional value and suitability of wheat varieties

Sharma, Savita

Studies on development of technology for falt type bread evaluation of keeping quality, nutritional value and suitability of wheat varieties - Food Science and Technology - Ludhiana PAU 1990 - 29cm. 204, 13L

Subjects--Topical Terms:
WHEAT PRODUCTS

Subjects--Index Terms: WHEAT PRODUCTS

Dewey Class. No.: T 664.722 S33S

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