TECHNOLOGICAL EVALUATION OF ROASTED CHICORY ROOT POWDER AS FAT REPLACER IN MAYONNAISE AND MUFFINS

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TextPublication details: LUDHIANA PAU 2018Description: 86Subject(s):

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Dissertation note: M.Sc. FOOD TECHNOLOGY AMARJEET KAUR

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 S 92 T (Browse shelf(Opens below))	Not for loan	Cd of Thesis -303302		280198
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 S 92 T (Browse shelf(Opens below))	Not for loan	With Cd Acc.No-280198		303302

M.Sc. FOOD TECHNOLOGY AMARJEET KAUR

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