CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND Sclerotium tuberygii – Blazingprojects.com – Complete Project Material
[ad_1] Project Description CHAPTER 1 INTRODUCTION Snack foods are an integral part of the diet and have been, over a period of time, commercially exploited on a wide scale. Increasing awareness amongst the consuming…
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