Study on Processing and Quality Characteristics of Pasta based on Amaranth Grain Flour

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dc.contributor.advisorDeepali Bajpai
dc.contributor.authorPriyanka Patel
dc.date.accessioned2024-07-01T12:15:02Z
dc.date.available2024-07-01T12:15:02Z
dc.date.issued2021
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810211269
dc.language.isoEnglish
dc.pages84 pg.
dc.publisherJawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur
dc.research.problemStudy on Processing and Quality Characteristics of Pasta based on Amaranth Grain Flour
dc.subFood Science and Technology
dc.themeFood Science and Technology
dc.these.typeM.Sc
dc.titleStudy on Processing and Quality Characteristics of Pasta based on Amaranth Grain Flour
dc.typeThesis
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