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Please use this identifier to cite or link to this item: http://20.198.91.3:8080/jspui/handle/123456789/7623
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DC FieldValueLanguage
dc.contributor.advisorBiswas, Prasanta Kumar-
dc.contributor.authorKonsam, Monika-
dc.date.accessioned2025-02-24T10:16:32Z-
dc.date.available2025-02-24T10:16:32Z-
dc.date.issued2022-
dc.date.submitted2022-
dc.identifier.otherDC5020-
dc.identifier.urihttp://20.198.91.3:8080/jspui/handle/123456789/7623-
dc.format.extent[ix], 44p.en_US
dc.language.isoenen_US
dc.publisherJadavpur University, Kolkata, West Bengalen_US
dc.subjectSoybeanen_US
dc.subjectTofuen_US
dc.subjectCoagulanten_US
dc.titleA comparative study on the nutritional characterization of coagulant assisted tofuen_US
dc.typeTexten_US
dc.departmentFood Technology and Biochemical Engineeringen_US
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