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Study on processing and quality characteristics of pasta based on amaranth grain flour

By: Patel, PriyankaContributor(s): Bajpai, DeepaliMaterial type: Text

TextPublication details: Jabalpur JNKVV 2021Description: 84Subject(s): Food Science & TechnologyDDC classification: 664 PAT-S 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 PAT-S (Browse shelf(Opens below))	Available		T-105448

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M.Sc. (Food Science & Technology)

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