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Optimization of Levels of Baking Ingredients for Development of Sugar Free Biscuits Using Sucrolase

TextPublication details: Jabalpur Department of Food Science & Technology 2010Subject(s): Food Science & TechnologyDDC classification: 664 Dissertation note: Shukla, S.S. Department of Food Science & Technology, Jabalpur M.Sc. 2010

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Central Library	664 (Browse shelf(Opens below))	Available		T-82494

Shukla, S.S. Department of Food Science & Technology, Jabalpur M.Sc. 2010

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