Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)

By: Godse, Shriram NivrutiContributor(s): Guide: Shukla, S.S [ ]Material type: TextTextPublication details: Jabalpur Department of Food Science & Technology 2016Description: 79pgSubject(s): FOOD SCIENCE & TECHNOLOGY | DDC classification: 664 Dissertation note: M.Sc.(Department of Food Science & Technology)
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Reference 		Reference 664 GOD-O (Browse shelf(Opens below)) Available T-83927

M.Sc.(Department of Food Science & Technology)

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