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MODIFICATION AND EVALUATION OF WHEY AND SOY PROTEIN FOR VALUE ADDITION IN INSTANT NOODLES

By: Material type: TextTextPublication details: LUDHIANA PAU 2018Description: 166Subject(s): DDC classification:
  • T 664.755 A 61 M
Dissertation note: Ph.d FOOD TECHNOLOGY AMARJEET KAUR
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Ph.d FOOD TECHNOLOGY AMARJEET KAUR

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