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Optimization of various processing parameters for development of customized 3D printed bakery product

By: Sharma, MadhviContributor(s): Parihar, PratibhaMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2023Edition: Ph.DDescription: 243Subject(s): Food Science & TechnologyDDC classification: 664 SHA-O Dissertation note: Ph.D. (Food Science & Technology)

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 SHA-O (Browse shelf(Opens below))	Available		T-105988

Ph.D. (Food Science & Technology)

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