Optimization of Levels of Baking Ingredients for Production of Buns from Barley and Wheat Flour
| dc.contributor.advisor | Shukla, S.S. | |
| dc.contributor.author | Sahu, Sudeep | |
| dc.date.accessioned | 2021-12-22T09:24:46Z | |
| dc.date.available | 2021-12-22T09:24:46Z | |
| dc.date.issued | 2020 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810179689 | |
| dc.keywords | Food Science and Technology | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 66 pg. | en_US |
| dc.publisher | Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur | en_US |
| dc.research.problem | Optimization of Levels of Baking Ingredients for Production of Buns from Barley and Wheat Flour | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.theme | Food Science and Technology | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Optimization of Levels of Baking Ingredients for Production of Buns from Barley and Wheat Flour | en_US |
| dc.type | Thesis | en_US |
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