Development and Quality Evaluation of Low Glycemic Composite Flour for "Missi Roti"
| dc.contributor.advisor | Choudhry, Maya | en_US |
| dc.contributor.author | Sharma, Ankita | en_US |
| dc.date.accessioned | 2013-10-17T15:17:30Z | |
| dc.date.available | 2013-10-17T15:17:30Z | |
| dc.date.issued | 2005 | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/2041057 | |
| dc.language.iso | en_US | en_US |
| dc.pages | 1-221 | en_US |
| dc.publisher | Department of Foods and Nutrition College Science : Udaipur | en_US |
| dc.sub | Food and Nutrition | |
| dc.subject.agrotags | flours, biological phenomena, glucose, proteins, fats, diseases, carbohydrates, cereals, acidity, wheats | en_US |
| dc.these.type | Ph.D | |
| dc.title | Development and Quality Evaluation of Low Glycemic Composite Flour for "Missi Roti" | en_US |
| dc.type | Thesis | en_US |
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