DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF BAKERY PRODUCTS FORMULATED BY USING WHEAT FLOUR , BARLY FLOUR AND GERMINATED FENUGREEK SEED POWDER FOR DIABETICS

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TextPublication details: LUDHIANA PAU 2017Description: 88PSubject(s):

Dissertation note: IN THESISN SECTION M.Sc food and nutrition 2017 KOCHHAR, ANITA

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library		Not for loan	CD of Thesis 302646		279688
Theses/ Dissertation	Mohinder Singh Randhawa Library	T664.752 L14D (Browse shelf(Opens below))	Not For Loan	With CD Acc.no. 279688		302646

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IN THESISN SECTION M.Sc food and nutrition 2017 KOCHHAR, ANITA

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