| 000 | 00617nam a2200109Ia 4500 | ||
|---|---|---|---|
| 008 | 230817s9999 xx 000 0 und d | ||
| 100 | _aMysore Hemalatha et al | ||
| 245 | 0 | _aEffect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality | |
| 650 | _aComputer science, information & general works | ||
| 856 | _uhttps://new.zodml.org/sites/default/files/2023-07/effect_of_added_arabinoxylans_isolated_from_good_and_poor_chapati_making_wheat_varieties_on_rheological_properties_of_dough_and_chapati_making_quality.pdf | ||
| 942 | _cEBK | ||
| 999 |
_c33584 _d33584 |
||