STUDIES ON PAPADS BASED ON BLENDS OF BLACKGRAM WITH CEREALS, PULSES AND STARCHES
- Other title
- ETUDE DES PAPADS A BASE DE MELANGES DE HARICOT MUNGO ET DE CEREALES, DE LEGUMINEUSES ET D'AMIDONS (fr)
- Author
- SHURPALEKAR SR; VENKATESH KVL
CENTRAL FOOD TECHNOL. RES. INST., MYSORE - Source
- J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 1; PP. 32-35; BIBL. 7 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PAPAD MATIERE PREMIERE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7538017148
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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