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Evaluation of dough rheological properties and bread making quality of composite flour blends of wheat and kodo millet flour

By: Rashmitha,VardhelllyContributor(s): Thakur, R.SMaterial type: Text

TextPublication details: Jabalpur JNKVV 2021Description: 115Subject(s): Food Science & TechnologyDDC classification: 664 RAS-E 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 RAS-E (Browse shelf(Opens below))	Available		T-105446

M.Sc. (Food Science & Technology)

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