| 000 | 00533nam a22001697a 4500 | ||
|---|---|---|---|
| 008 | 231016b |||||||| |||| 00| 0 eng d | ||
| 041 | _aEnglish | ||
| 082 |
_a660.6 _bALW/P |
||
| 100 | _aAlweera Ashfaq | ||
| 245 |
_aPreparation, Characterization, and Application of Sodium Alginate and Mustard Protein-Based Emulsion Gels _cSupervised by Khwaja Osama |
||
| 260 |
_aLucknow _bIntegral University _c2023 |
||
| 300 | _a67p. ;29cm | ||
| 521 | _aWith CD | ||
| 650 | _aFood Technology | ||
| 658 | _bFood Technology | ||
| 942 |
_2ddc _cDM |
||
| 999 |
_c33043 _d33043 |
||