| 000 | 00517nam a22001577a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 008 | 210310b2020 xxu||||| |||| 00| 0 eng d | ||
| 082 | _aT 664.726 D38T | ||
| 100 | _aDhillon,Navpreet Kaur | ||
| 245 | _aTechnological Evaluation of Yellow Pea Flour and Desi Chickpea Flour (Besan) in Traditional Indian Foods | ||
| 260 |
_aLudhiana _bPau _c2020 |
||
| 300 | _a92p. | ||
| 502 |
_bM.Sc. _cFood Technology _gAmarjeet Kaur |
||
| 650 | _aChickpea-Milling,Yellow Pea-Milling,Flour.Chcikpea | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c192627 _d192627 |
||