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Optimization of levels of baking ingedients for production of kodo millet flour fortified muffins

By: Ughade, SandeepContributor(s): Shukla, S.SMaterial type: Text

TextPublication details: Jabalpur JNKVV 2020Description: 85 pgSubject(s): Food Technology | Optimization of levels of baking ingedients for production of kodo millet flour fortified muffinsDDC classification: 664 UGH-O Dissertation note: M.Sc.(Food Technology)

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 UGH-O (Browse shelf(Opens below))	Available		T-105024

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M.Sc.(Food Technology)

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