Formulation and Evaluation of Low Gluten Vermicelli using Quinoa
| dc.contributor.advisor | Singh, Alpana | |
| dc.contributor.author | Sharma, Madhvi | |
| dc.date.accessioned | 2021-12-22T09:48:04Z | |
| dc.date.available | 2021-12-22T09:48:04Z | |
| dc.date.issued | 2020 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810179700 | |
| dc.keywords | Food Science and Technology | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 72 pg. | en_US |
| dc.publisher | Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur | en_US |
| dc.research.problem | Formulation and Evaluation of Low Gluten Vermicelli using Quinoa | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.theme | Food Science & Technology | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Formulation and Evaluation of Low Gluten Vermicelli using Quinoa | en_US |
| dc.type | Thesis | en_US |
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