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Development of external foods based on malted cereals

By: Meera Chakravarty Contributor(s): Malleshi, N. G [guide]Material type: Text

TextLanguage: English Description: 253p. : ill. ; 32 cmSubject(s): Food Science | Cereals | Malted cerealsDDC classification: 641.331 MEE Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Food Science, Central Food Technological Research Institute. 1997.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641.331 MEE (Browse shelf (Opens below))	Not for loan		T2632

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Previous	641.331 HOL K Progress in cereal chemistry and technology :	641.331 KAN Studies on the dietary fibre content of diets and its effect on the availability of nutrients	641.331 LAS H Amino acid composition and biological value of cereal proteins :	641.331 MEE Development of external foods based on malted cereals	641.331 RAJ Studies on the preparation of structured lipids from rice bran oil	641.331 RAJ Studies on the preparation of structured lipids from rice bran oil	641.331 SRE Biochmeical and molecular genetic investigations on wheat seed storage proteins	Next

Ph.D University of Mysore, Department of Studies in Food Science, Central Food Technological Research Institute. 1997.

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