Fatty Acid Profiling Of Bakery Products Available In Market

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TextPublication details: Ludhiana PAU 2023Description: 114pSubject(s):

Dissertation note: M.Sc Food And Nutrition Monika Choudhary

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T664.752 P73F (Browse shelf(Opens below))	Not For Loan		305535

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Previous	T 664.752 N12S Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases	T 664.752 N12S Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases	T 664.752 P21D Development of chevon products incorporating functional ingredients	T664.752 P73F Fatty Acid Profiling Of Bakery Products Available In Market	T 664.752 R14H Hurdle effect of polyols and fibre to improve quality and shelf life of baked products	T 664.752 R14P Processing of legumes and their use in bakery, pasta and extruded products	T 664.752 R14P Processing of legumes and their use in bakery, pasta and extruded products	Next

M.Sc Food And Nutrition Monika Choudhary

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