Please use this identifier to cite or link to this item: http://192.168.98.239:8080/jspui/handle/1994/520
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dc.date.accessioned2018-01-05T04:45:51Z-
dc.date.available2018-01-05T04:45:51Z-
dc.date.issued2014-05-23-
dc.identifier.urihttp://192.168.98.42:8080/jspui/handle/1994/520-
dc.description.abstractAvailableen_US
dc.language.isoenen_US
dc.publisherTezpur Universityen_US
dc.subjectFood Processing Technologyen_US
dc.titleCharacterization of taro starches prepared by dual chemical modification using etherification and cross-linking and their effect on properties of soupen_US
dc.typeTechnical Reporten_US
dc.contributor.guideSit, Nandan-
dc.creator.researcherHazarika, Bidyut Jyoti-
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02_abstract_1248.pdfAbstract40.23 kBAdobe PDFThumbnail
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03_cert_decn_ack_1248.pdfCertificate, Declaration and Acknowledgement510.24 kBAdobe PDFThumbnail
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04_conts_tab_fig_1248.pdfList of contents, tables and figures51.71 kBAdobe PDFThumbnail
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