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Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat

Rajput, Ishita

Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat - Jabalpur JNKVV 2021 - 81

Subjects--Topical Terms:
Food Science & Technology

Dewey Class. No.: 664 RAJ-O

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