| 000 | 00557nam a2200145Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s2010 xx 000 0 und d | ||
| 082 | _a664 | ||
| 100 | _aRathore, Jitendra | ||
| 245 | 0 | _aOptimization of Levels of Baking Ingredients for Development of Sugar Free Biscuits Using Sucrolase | |
| 260 |
_bDepartment of Food Science & Technology _aJabalpur _c2010 |
||
| 502 |
_gShukla, S.S. _cDepartment of Food Science & Technology, Jabalpur _bM.Sc. _d2010 |
||
| 650 | _aFood Science & Technology | ||
| 700 |
_aGuide: Shukla, S.S. _eeditor |
||
| 942 |
_2ddc _cTS |
||
| 999 |
_c1193192 _d1193192 |
||