Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)
Material type: TextPublication details: Jabalpur Department of Food Science & Technology 2016Description: 79pgSubject(s): FOOD SCIENCE & TECHNOLOGY | DDC classification: 664 Dissertation note: M.Sc.(Department of Food Science & Technology)Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Theses | Central Library Reference | Reference | 664 GOD-O (Browse shelf(Opens below)) | Available | T-83927 |
M.Sc.(Department of Food Science & Technology)
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