TY  - BOOK
AU  - Shaikh Zubair Shaikh Ayub
TI  - Studies on production, functional and Rheological attributes of sorghum starch maltodextrin and its utilization in low calorie ice-cream
KW  - Food Science and Technology
UR  - http://krishikosh.egranth.ac.in/handle/1/5810088992
ER  -