000			00552nam a22001457a 4500
005			20250117120303.0
008			250117b |||||||| |||| 00| 0 eng d
100			_aJeevanjot Singh
245			_aThermo-mechanical modification of whole wheat flour: impact on storage stability and end-use properties
260			_aLudhiana _bPunjab Agricultural University _c2024
300			_a101
502			_bM.Sc. _cFood Science and Technology _gDr Hanuman Bobade
650			_aAlcoholic acidity, extrusion, noodles, shelf-life, whole wheat flour
942			_2ddc _cT
999			_c199058 _d199058