Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat
Material type: TextPublication details: Jabalpur JNKVV 2021Description: 81Subject(s): Food Science & TechnologyDDC classification: 664 RAJ-O Dissertation note: M.Sc. ( Food Science & Technology)Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Theses | Central Library Reference | Reference | 664 RAJ-O (Browse shelf(Opens below)) | Available | T-105444 |
M.Sc. ( Food Science & Technology)
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