Optimization of levels of ingredients for development of Croissants from composite flour of Barley and Wheat

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dc.contributor.advisorS.S. Shukla
dc.contributor.authorIshita Rajput
dc.date.accessioned2024-07-01T12:05:40Z
dc.date.available2024-07-01T12:05:40Z
dc.date.issued2021
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810211260
dc.language.isoEnglish
dc.pages81 pg.
dc.publisherJawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur
dc.research.problemOptimization of levels of ingredients for development of Croissants from composite flour of Barley and Wheat
dc.subFood Science and Technology
dc.themeFood Science and Technology
dc.these.typeM.Sc
dc.titleOptimization of levels of ingredients for development of Croissants from composite flour of Barley and Wheat
dc.typeThesis
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