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  4. Effect of sand roasting conditions on some properties of Bengalgram, maize and soybean for preparation of a blended food
Please use this identifier to cite or link to this item: http://www.idr.iitkgp.ac.in/xmlui/handle/123456789/5736
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dc.contributor.authorSrivastav, Prem Prakash-
dc.date.accessioned2015-12-11T05:58:33Z-
dc.date.available2015-12-11T05:58:33Z-
dc.date.issued1989-06-
dc.identifier.govdocNB11543-
dc.identifier.urihttp://www.idr.iitkgp.ac.in/xmlui/handle/123456789/5736-
dc.language.isoenen
dc.publisherIIT, Kharagpuren
dc.subjectSand Temperatureen
dc.subjectGrain to Sand Ratioen
dc.subjectSoybeanen
dc.subjectMaiseen
dc.subjectRoasting of Bengal Gramen
dc.titleEffect of sand roasting conditions on some properties of Bengalgram, maize and soybean for preparation of a blended fooden
dc.typeThesisen
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