Effect of improvers and hydrocolloids on the rheological and baking properties of wheat flour

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Material type: Text

TextPublication details: Amritsar GNDU 1999Edition: Dept. of Food Science & TechnologyDescription: 29cm. ; 152Subject(s):

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 633.11 S42E (Browse shelf(Opens below))	Not for loan		265697

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