Á lódáil...
Improvement on the quality of ready to cook vegetable soup formulation using tapioca(maniholt esculenta) starch
| Príomhúdar: | |
|---|---|
| Formáid: | Dissertation |
| Foilsithe: |
Kochi
Albio
2017
|
| Ábhair: |
University of Calicut
| Gairmuimhir: |
664 ATH/17 |
|---|---|
| Cóip | Live Status Unavailable |