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Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat

By: Rajput, IshitaContributor(s): Shukla, S.SMaterial type: Text

TextPublication details: Jabalpur JNKVV 2021Description: 81Subject(s): Food Science & TechnologyDDC classification: 664 RAJ-O 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 RAJ-O (Browse shelf(Opens below))	Available		T-105444

M.Sc. ( Food Science & Technology)

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