DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF BAKERY PRODUCTS FORMULATED BY USING WHEAT FLOUR , BARLY FLOUR AND GERMINATED FENUGREEK SEED POWDER FOR DIABETICS
Material type: TextPublication details: LUDHIANA PAU 2017Description: 88PSubject(s): Dissertation note: IN THESISN SECTION M.Sc food and nutrition 2017 KOCHHAR, ANITAItem type | Current library | Call number | Status | Notes | Date due | Barcode | |
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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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