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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/445
Title: Comparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red Carrots
Authors: Verma, Piyush
Keywords: Food Science and Technology
Issue Date: 2021
Publisher: MRSPTU, Bathinda
URI: http://localhost:8080/xmlui/handle/123456789/445
Appears in Collections:M.Sc.

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