Development And Quality Evaluation Of Wheat Breads Enriched With Different Forms Of Fenugreek

By:

Material type: Text

TextPublication details: Ludhiana PAU 2023Description: 92pSubject(s):

DDC classification:

Dissertation note: M.Sc. Food Technology Kamaljit Kaur

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 H32D (Browse shelf(Opens below))	Not for loan	With Cd Acc.No-327531		305815

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	T 664.752 H31A Application of vital and texturized wheat gluten in Bakery and other food products	T 664.752 H31S Studies on the production of steamed bread from punjab wheats	T 664.752 H31S Studies on the production of steamed bread from punjab wheats	T 664.752 H32D Development And Quality Evaluation Of Wheat Breads Enriched With Different Forms Of Fenugreek	T 664.752 J35D Development of nutritive biscuits incorporating cereal brans	T 664.752 J35D Development of nutritive biscuits incorporating cereal brans	T 664.752 J35E Effect ofencapsulated vitamin e on shelf life of cookies	Next

M.Sc. Food Technology Kamaljit Kaur

There are no comments on this title.

to post a comment.