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Improvement on the quality of ready to cook vegetable soup formulation using tapioca(maniholt esculenta) starch
| Autor Principal: | |
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| Formato: | Dissertation |
| Publicado: |
Kochi
Albio
2017
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| Subjects: |
University of Calicut
| Número de Clasificación: |
664 ATH/17 |
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| Copia | Live Status Unavailable |