Evaluation of Dough Rheological Properties and Bread Making Quality of Composite Flour Blends of Wheat and Kodo Millet Flour

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dc.contributor.advisorR. S. Thakur
dc.contributor.authorVardhelly Rashmitha
dc.date.accessioned2024-07-01T12:09:59Z
dc.date.available2024-07-01T12:09:59Z
dc.date.issued2021
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810211264
dc.language.isoEnglish
dc.pages115 pg.
dc.publisherJawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur
dc.research.problemEvaluation of Dough Rheological Properties and Bread Making Quality of Composite Flour Blends of Wheat and Kodo Millet Flour
dc.subFood Science and Technology
dc.themeFood Science and Technology
dc.these.typeM.Sc
dc.titleEvaluation of Dough Rheological Properties and Bread Making Quality of Composite Flour Blends of Wheat and Kodo Millet Flour
dc.typeThesis
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