| 000 | 00736nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | 49740 | ||
| 003 | IN-BdCUP | ||
| 005 | 20230421134935.0 | ||
| 008 | 230417s2023||||xx |||||||||||||| ||eng|| | ||
| 040 |
_beng _cIN-BdCUP |
||
| 041 | _aeng | ||
| 082 | _bJAD | ||
| 100 |
_aJadaun, Sumit _eResearcher |
||
| 245 | 2 |
_aA comparative study on the physical ,cooking and techno-functional properties of organic sorghum and wheat : _bMaster of sciences in food science and technology / _cJadaun, Sumit (Researcher) & Shevkani,Khetan (Supervisor) |
|
| 260 |
_aBathinda _bCentral university of punjab _c2022 |
||
| 300 |
_aix,20 p. _c29 cm. |
||
| 700 |
_aJadaun, Sumit _eResearcher |
||
| 700 |
_a Shevkani, Khetan _eSupervisor |
||
| 942 |
_2ddc _cT |
||
| 999 |
_c46490 _d46490 |
||