| 000 | 00544nam a2200145Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s2013 xx 000 0 und d | ||
| 082 | _a664 | ||
| 100 | _aThakur, Dinesh Kumar | ||
| 245 | 0 | _aOptimization of Processing Variables for the Development of High Fiber Pizza Base | |
| 260 |
_bDepartment of Food Science & Technology _aJabalpur _c2013 |
||
| 502 |
_gSingh, Alpana _cDepartment of Food Science & Technology, Jabalpur _bM.Sc. _d2013 |
||
| 650 | _aFood Science & Technology | ||
| 700 |
_aGuide: Singh, Alpana _eeditor |
||
| 942 |
_2ddc _cTS |
||
| 999 |
_c1194242 _d1194242 |
||