Computational Gastronomy: Analysis of the basis of flavor in Indian cuisine and health impact of spices by Rakhi N.K.
Material type: TextPublication details: IIT Jodhpur Bioscience and Bioengineering 2020Description: 118pSubject(s): DDC classification:- 613.2 N1C
Item type | Home library | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|
Thesis | S. R. Ranganathan Learning Hub | 613.2 N1C (Browse shelf(Opens below)) | Not for loan | TP00058 |
Total holds: 0
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