Normal view MARC view ISBD view

Comparative study of processing techniques on the nutritional and functional characteristics of avocado kernel flour /

Leki Phuntsho

Comparative study of processing techniques on the nutritional and functional characteristics of avocado kernel flour / - Lobesa, Punakha. : Leki Phuntsho 2025 - ix, 65 p. : ill, ; 27 cm.

Includes abstract and acknowledgement.

Dewey Class. No.: Thesis/OAG/LEK 3rd Coh.

Print
Cite
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com)