Normal view MARC view ISBD view

Evaluation of Rheological and Burger bun quality of whole black wheat flour

By: Pulicharla, SushmithaContributor(s): Upadhyay, AnubhaMaterial type: Text

TextPublication details: Jabalpur JNKVV 2021Description: 65DDC classification: 664 PUL-E Dissertation note: M.Sc. ( Food Science & Technology)

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 PUL-E (Browse shelf(Opens below))	Available		T-105445

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 PAT-O Optimization and formulation of nutri-rich snack food (Sev)	664 PAT-S Suituability of kodo millet (Pespalum Scrobicultum) Varieties for puffing.	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	Next

M.Sc. ( Food Science & Technology)

There are no comments on this title.

to post a comment.