Optimization of Levels of Baking Ingredients for Production of Kodo millet Flour Fortified Muffins

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T-105024.pdf (913.15 KB)
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2020
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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
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https://krishikosh.egranth.ac.in/handle/1/5810179691
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