Development And Assessment Of Functional Pasta By Incorporating Ayurvedic Herbs

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TextPublication details: Ludhiana Pau 2022Description: 114pSubject(s):

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Dissertation note: M.Sc. Food Technology Savita Sharma

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.755 B51D (Browse shelf(Opens below))	Not For Loan	With Cd Acc.No.281905		305213

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Previous	T664.755 A66D Development Of Technology For Preparation Of Gluten Free Breadcrumbs Using Extrusion Process	T 664.755 A76D Development of technology for protein enriched pasta	T 664.755 A76D Development of technology for protein enriched pasta	T 664.755 B51D Development And Assessment Of Functional Pasta By Incorporating Ayurvedic Herbs	T 664.755 D38P Pasta with health benefits for obese and diabetics	T 664.755 D38P Pasta with health benefits for obese and diabetics	T664.755 D52D Development of Non-Wheat Whole Grain Pasta	Next

M.Sc. Food Technology Savita Sharma

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