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Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat

By: Rajput, IshitaContributor(s): Shukla, S.SMaterial type: Text

TextPublication details: Jabalpur JNKVV 2021Description: 81Subject(s): Food Science & TechnologyDDC classification: 664 RAJ-O Dissertation note: M.Sc. ( Food Science & Technology)

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 RAJ-O (Browse shelf(Opens below))	Available		T-105444

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Previous	664 PAT-S Study on processing and quality characteristics of pasta based on amaranth grain flour	664 PUL-E Evaluation of Rheological and Burger bun quality of whole black wheat flour	664 RAJ-E Evaluation of nutritional and parching quality of different chickpea cultivars of JNKVV	664 RAJ-O Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat	664 RAS-E Evaluation of dough rheological properties and bread making quality of composite flour blends of wheat and kodo millet flour	664 RAT-D Development and evaluation of ready to drink malted milk powder from ragi (Eleucine coracana)	664 REW-R Ready to eat traditional snack ''Sattu'' fortified with chia seeds	Next

M.Sc. ( Food Science & Technology)

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