Resistant startch content of raw water chestnut flour (eleocharis dulcis) and amarnath flour (hypochond riacus) and effect of processing)

Mehta, Shivani

Resistant startch content of raw water chestnut flour (eleocharis dulcis) and amarnath flour (hypochond riacus) and effect of processing) - Mumbai S.N.D.T. Women's University 2016 - 70

Resistant startch content of raw water chestnut flour (eleocharis dulcis) and amarnath flour (hypochond riacus) and effect of processing)

APA

Mehta S., . (2016). Resistant startch content of raw water chestnut flour (eleocharis dulcis) and amarnath flour (hypochond riacus) and effect of processing). Mumbai: S.N.D.T. Women's University.

Chicago

Mehta Shivani, . 2016. Resistant startch content of raw water chestnut flour (eleocharis dulcis) and amarnath flour (hypochond riacus) and effect of processing). Mumbai: S.N.D.T. Women's University.

Harvard

Mehta S., . (2016). Resistant startch content of raw water chestnut flour (eleocharis dulcis) and amarnath flour (hypochond riacus) and effect of processing). Mumbai: S.N.D.T. Women's University.

MLA

Mehta Shivani, . Resistant startch content of raw water chestnut flour (eleocharis dulcis) and amarnath flour (hypochond riacus) and effect of processing). Mumbai: S.N.D.T. Women's University. 2016.

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Exporting to Dublin Core...

Simple DC-RDF

OAI-DC

SRW-DC

SNDT WOMEN'S UNIVERSITY

BMK Knowledge Resource Centre

Resistant startch content of raw water chestnut flour (eleocharis dulcis) and amarnath flour (hypochond riacus) and effect of processing)