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Acceptance study of the soy fortified bread and its nutritional quality

By: Dixit,HarishContributor(s): Guide: Suman,KumarMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 1985Description: 78 pgSubject(s): Food ScienceDDC classification: 664 Dissertation note: M.Sc.(Department of Food Science )

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Holdings
Item type	Current library	Collection	Call number	Status	Notes	Date due	Barcode
Theses	Central Library Reference	Reference	664 DIX-A (Browse shelf(Opens below))	Available			T-32335
Theses	Central Library Reference	Reference	664 DIX-A (Browse shelf(Opens below))	Available	Duplicate		T-32451

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	664 DAS-P Physico-chemical properties of fababean (vicia faba )	664 DHA-D Development of ready to cook barnyard millet (Sanwa) flour fortified pasta	664 DHU-S Suitability of Foxtail Millet Semolina and Soy grits for the formulation of instant Upma Mix	664 DIX-A Acceptance study of the soy fortified bread and its nutritional quality	664 DIX-A Acceptance study of the soy fortified bread and its nutritional quality	664 DIX-I In Vivo Assessment of Nutritional Quality of FABA Bean (Vicia feba L.)	664 DIX-S Studies on Traditional Food SATTU From Chickpea Cultivars(Cicer arietinum) and Its Nutritional Improvements	Next

M.Sc.(Department of Food Science )

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