Effect of Grinding Time and Moisture on Size Reduction of Makhana

被引：0
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作者：
Jha, S.N.
Verma, B.B.
机构：
[1] Dairy Engineering Division, National Dairy Research Institute, Karnal-132 001, India
[2] Dairy Technology Division, National Dairy Research Institute, Karnal-132 001, India
来源：
Journal of Food Science and Technology | / 36卷 / 05期
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页码：446 / 448
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