Nutritive value and acceptability of assorted tempeh prepared using locally available food crops

Sumangala S. Gokavi

Nutritive value and acceptability of assorted tempeh prepared using locally available food crops - M.Sc (Food&N) - Bangalore University of Agricultual Sciences, Bangalore 1993 - 184p

ENGLISH

Dewey Class. No.: 630 / GOK

Nutritive value and acceptability of assorted tempeh prepared using locally available food crops

APA

Sumangala S. Gokavi, M.P. Vaidehi Department of Foods and Nutrition, . (1993). Nutritive value and acceptability of assorted tempeh prepared using locally available food crops. Bangalore: University of Agricultual Sciences, Bangalore.

Chicago

Sumangala S. Gokavi, M.P. Vaidehi Department of Foods and Nutrition, . 1993. Nutritive value and acceptability of assorted tempeh prepared using locally available food crops. Bangalore: University of Agricultual Sciences, Bangalore.

Harvard

MLA

Sumangala S. Gokavi, M.P. Vaidehi Department of Foods and Nutrition, . Nutritive value and acceptability of assorted tempeh prepared using locally available food crops. Bangalore: University of Agricultual Sciences, Bangalore. 1993.

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