JDBI Learning Resource Center

Development and chemical analysis of a gluten free product "Mathri" fortified with spirulina platensis

By: Atrayee Nag | Jadavpur University | M.Sc.
Contributor(s): Sudeshna Pramanik.
Material type: Mixed materialsMixed materialsSubject(s): FOOD & NUTRITIONDDC classification: 2015/FN-5
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Item type Current library Call number Status Date due Barcode
THESIS JDBI Learning Resource Center 2015/FN-5 (Browse shelf(Opens below)) Available T525

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