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Nutritional and Keeping Quality Characteristics of "Dhokla" Blended with Defatted Soyflour

by Patel, Priyanka | Guide: Rajput, L.P.S.

Material type: Text Text Publication details: Jabalpur J.N.K.V.V. 2000Dissertation note: M.Sc.(Food Science and Technology) Availability: Items available for loan: 1 Call number: 664 PAT-N.

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

by Patel, Priyanka | Bajpai, Deepali.

Material type: Text Text Publication details: Jabalpur JNKVV 2021Dissertation note: M.Sc. (Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 PAT-S.

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