Browse by ICRISAT Creators

    Up a level
    Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
    Group by: Item Type | Funders | Date | Affiliation | Journal or Publication Title | Country | Subjects | No Grouping
    Jump to: 1983
    Number of items: 1.

    1983

    Subramanian, V and Jambunathan, R and Sambasiva Rao, N (1983) Textural Properties of Sorghum Dough. Journal of Food Science, 48 (6). pp. 1650-1653.

    This list was generated on Fri Nov 22 22:09:01 2024 UTC.
    OAR@ICRISAT is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.