The role of polysaccharide from black gram in the texture of leavened foods (Idlis)
Includes discussion; 2 tables; 3 ref.; Summary (En);
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1977
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Subjects: | AGS GLP, URD, PREPARED FOODS, FOODS, CHEMISTRY, POLYSACCHARIDES, VIGNA MUNGO, ALIMENT PREPARE, PRODUIT ALIMENTAIRE, CHIMIE, POLYHOLOSIDE, ALIMENTOS PREPARADOS, ALIMENTOS, QUIMICA, POLISACARIDOS, |
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unfao:7325972014-12-22T12:10:18ZThe role of polysaccharide from black gram in the texture of leavened foods (Idlis) Susheelamma, N.S. FAO, Rome (Italy). Agricultural Services Div. eng FAO Expert Consultation on Grain Legume Processing eng 14 Nov 1977 Mysore (India) Rao, M.V.L. text1977 Includes discussion; 2 tables; 3 ref.; Summary (En);Includes discussion; 2 tables; 3 ref.; Summary (En);AGS GLPURDPREPARED FOODSFOODSCHEMISTRYPOLYSACCHARIDESVIGNA MUNGOURDALIMENT PREPAREPRODUIT ALIMENTAIRECHIMIEPOLYHOLOSIDEVIGNA MUNGOURDALIMENTOS PREPARADOSALIMENTOSQUIMICAPOLISACARIDOSVIGNA MUNGO39501 |
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David Lubin Memorial Library of FAO |
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AGS GLP URD PREPARED FOODS FOODS CHEMISTRY POLYSACCHARIDES VIGNA MUNGO URD ALIMENT PREPARE PRODUIT ALIMENTAIRE CHIMIE POLYHOLOSIDE VIGNA MUNGO URD ALIMENTOS PREPARADOS ALIMENTOS QUIMICA POLISACARIDOS VIGNA MUNGO AGS GLP URD PREPARED FOODS FOODS CHEMISTRY POLYSACCHARIDES VIGNA MUNGO URD ALIMENT PREPARE PRODUIT ALIMENTAIRE CHIMIE POLYHOLOSIDE VIGNA MUNGO URD ALIMENTOS PREPARADOS ALIMENTOS QUIMICA POLISACARIDOS VIGNA MUNGO |
spellingShingle |
AGS GLP URD PREPARED FOODS FOODS CHEMISTRY POLYSACCHARIDES VIGNA MUNGO URD ALIMENT PREPARE PRODUIT ALIMENTAIRE CHIMIE POLYHOLOSIDE VIGNA MUNGO URD ALIMENTOS PREPARADOS ALIMENTOS QUIMICA POLISACARIDOS VIGNA MUNGO AGS GLP URD PREPARED FOODS FOODS CHEMISTRY POLYSACCHARIDES VIGNA MUNGO URD ALIMENT PREPARE PRODUIT ALIMENTAIRE CHIMIE POLYHOLOSIDE VIGNA MUNGO URD ALIMENTOS PREPARADOS ALIMENTOS QUIMICA POLISACARIDOS VIGNA MUNGO Susheelamma, N.S. FAO, Rome (Italy). Agricultural Services Div. eng FAO Expert Consultation on Grain Legume Processing eng 14 Nov 1977 Mysore (India) Rao, M.V.L. The role of polysaccharide from black gram in the texture of leavened foods (Idlis) |
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Includes discussion; 2 tables; 3 ref.; Summary (En); |
format |
Texto |
topic_facet |
AGS GLP URD PREPARED FOODS FOODS CHEMISTRY POLYSACCHARIDES VIGNA MUNGO URD ALIMENT PREPARE PRODUIT ALIMENTAIRE CHIMIE POLYHOLOSIDE VIGNA MUNGO URD ALIMENTOS PREPARADOS ALIMENTOS QUIMICA POLISACARIDOS VIGNA MUNGO |
author |
Susheelamma, N.S. FAO, Rome (Italy). Agricultural Services Div. eng FAO Expert Consultation on Grain Legume Processing eng 14 Nov 1977 Mysore (India) Rao, M.V.L. |
author_facet |
Susheelamma, N.S. FAO, Rome (Italy). Agricultural Services Div. eng FAO Expert Consultation on Grain Legume Processing eng 14 Nov 1977 Mysore (India) Rao, M.V.L. |
author_sort |
Susheelamma, N.S. |
title |
The role of polysaccharide from black gram in the texture of leavened foods (Idlis) |
title_short |
The role of polysaccharide from black gram in the texture of leavened foods (Idlis) |
title_full |
The role of polysaccharide from black gram in the texture of leavened foods (Idlis) |
title_fullStr |
The role of polysaccharide from black gram in the texture of leavened foods (Idlis) |
title_full_unstemmed |
The role of polysaccharide from black gram in the texture of leavened foods (Idlis) |
title_sort |
role of polysaccharide from black gram in the texture of leavened foods (idlis) |
publishDate |
1977 |
work_keys_str_mv |
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1768615915305304064 |