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Studies on guar seed (cyamopsis tetragonoloba) proteins

By: Food Technology Contributor(s): Rao, Narasinga M. S [guide]Material type: Text

TextLanguage: English Description: 273 p. : ill. ; 32 cmSubject(s): Food Technology | Cyamopsis tetragonoloba | Guar seedDDC classification: 664.7 JYO Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Food Technology, Central Food Technological Research Institute. 1980.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	664.7 JYO (Browse shelf (Opens below))	Not for loan		T2948

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Previous	664.68 WHI Yeasts technology /	664.7 CER Cereal biotechnology	664.7 JAY Chemical and physico-chemical studies on groundnut proteins	664.7 JYO Studies on guar seed (cyamopsis tetragonoloba) proteins	664.7 KEN Technology of cereals :	664.7 KEN A Modern cereal chemistry /	664.7 LAK Studies on the heat coagulation and emulsifying properties of oilseed proteins	Next

Ph.D University of Mysore, Department of Studies in Food Technology, Central Food Technological Research Institute. 1980.

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