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Nutritional composition and quality of selected tradtional and commercially processed foods/

By: Bhavya S. NContributor(s): Jamuna Prakash [guide ]Material type: Text

TextLanguage: eng Description: xix, 407 pSubject(s): Processed foods | Food additives | Effect on nutritional quality of cereal foodsDDC classification: 641.33 BHA Online resources: Click here to access online Dissertation note: Ph.D. University of Mysore, Department of Studies in Food Science. 2017.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641.33 BHA (Browse shelf (Opens below))	Not for loan		T9016

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Ph.D.

University of Mysore, Department of Studies in Food Science.
2017.

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