Acceptability, Nutritive value andshelf life study of tempeh prepared with sunflower seed and soyabean dhal.

Rathan Mani

Acceptability, Nutritive value andshelf life study of tempeh prepared with sunflower seed and soyabean dhal. - M.Hsc - Bangalore University of Agricultural Sciences, Bangalore 1987 - 128p

ENGLISH

Dewey Class. No.: 630 / MAN

Acceptability, Nutritive value andshelf life study of tempeh prepared with sunflower seed and soyabean dhal.

APA

Rathan Mani, M.P. Vaidehi Department of Foods and Nutrition, . (1987). Acceptability, Nutritive value andshelf life study of tempeh prepared with sunflower seed and soyabean dhal. Bangalore: University of Agricultural Sciences, Bangalore.

Chicago

Rathan Mani, M.P. Vaidehi Department of Foods and Nutrition, . 1987. Acceptability, Nutritive value andshelf life study of tempeh prepared with sunflower seed and soyabean dhal. Bangalore: University of Agricultural Sciences, Bangalore.

Harvard

MLA

Rathan Mani, M.P. Vaidehi Department of Foods and Nutrition, . Acceptability, Nutritive value andshelf life study of tempeh prepared with sunflower seed and soyabean dhal. Bangalore: University of Agricultural Sciences, Bangalore. 1987.

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