G. Bhuvaneswari <br/><br/>
Composition, cooking quality and utilization of grain amaranth in foods 

 - M.Hsc 
 - Dharwad  University of Agricultural Sciences, Dharwad  1995 
 - 119p 
<br/><br/><br/>ENGLISH 
<br/><br/><label>Dewey Class. No.: </label>630  / BHU