The 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.

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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Main Authors:	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.
Format:	Texto biblioteca
Language:
Published:	1977
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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id	unfao:732597
record_format	koha
spelling	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
institution	FAO IT
collection	Koha
country	Italia
countrycode	IT
component	Bibliográfico
access	En linea
databasecode	cat-fao-it
tag	biblioteca
region	Europa del Sur
libraryname	David Lubin Memorial Library of FAO
language
topic	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)
description	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
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The role of polysaccharide from black gram in the texture of leavened foods (Idlis)

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