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	1.	No cover image available Development and nutritional evaluation of supplementary foods using defatted soy flour by Shah, Kanika Edition: Foods and Nutrition Material type: Text; Format: print ; Literary form: Not fiction Publication details: Ludhiana PAU 2005 Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 641.1 S31D, ... Add to cart (remove)
	2.	No cover image available Comparison between wet analysis and near infrared reflectance spectroscopic analysis of quality traits in Brassica SPP by Balraj Kaur Material type: Text; Format: print ; Literary form: Not fiction Publication details: Ludhiana PAU 2011 Availability: Items available for loan: Mohinder Singh Randhawa Library (1)Location, call number: CD 633.85 B18C. Place hold Add to cart (remove)
	3.	No cover image available Effect of cooking methods on nutritional composition, antinutritional factors and acceptability of products developed by by Kachhawa, Kavita Material type: Text; Format: print ; Literary form: Not fiction Availability: Items available for loan: Mohinder Singh Randhawa Library (1)Location, call number: CD. Place hold Add to cart (remove)
	4.	No cover image available Development of value added products using garden cress (Lepidium sativum) leaves by Verma, Manisha Material type: Text; Format: print ; Literary form: Not fiction Publication details: Ludhiana Punjab Agricultural University 2015 Dissertation note: Thesis MSc Food and Nutrition 2015 Grover, Kiran Availability: Items available for reference: Mohinder Singh Randhawa Library: Not For Loan (1)Location, call number: T635.7 V50D. Mohinder Singh Randhawa Library: Not for loan (1)Location, call number: T635.7 V50D. Add to cart (remove)

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