Sonia <br/><br/>
Effect of addition of amino acids and fatty acids on physicochemical and functional properties of water chestnuts starch 

 -  Department of Food Technology, M D University, Rohtak  2024 
 - 225 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Technology
<br/><br/><label>Dewey Class. No.: </label>664  / S58E