Optimization of Processing Variables for the Development of High Fiber Pizza Base
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Call number | Status | Date due | Barcode |
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Central Library | 664 (Browse shelf(Opens below)) | Available | T-83268 |
Singh, Alpana Department of Food Science & Technology, Jabalpur M.Sc. 2013
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