SNDT WOMEN'S UNIVERSITY

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The Effects of cooking on thiamin and niacin contents of various foodstuffs commonly consumed by Gujaratis and Maharashtrians in Bombay

By: Publication details: Mumbai S.N.D.T. Women's University 1972Description: iv,192p
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Holdings
Item type Current library Call number Status Barcode
Book SNDT Juhu 641.18Dis Por (Browse shelf(Opens below)) Withdrawn T00159

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