Optimization of levels of banking ingredients for developemnt of sugar free Biscuits, using sucrolase

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dc.contributor.advisorShukla, S. S.
dc.contributor.authorRathore, Jitendra
dc.date.accessioned2017-06-21T09:18:09Z
dc.date.available2017-06-21T09:18:09Z
dc.date.issued2010
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810022359
dc.keywordsBanking Ingredients Sugar Free Biscuitsen_US
dc.language.isoenen_US
dc.pages90en_US
dc.publisherJNKVV, Jabalpuren_US
dc.subFood Science and Technologyen_US
dc.subjectBanking Ingredients Sugar Free Biscuitsen_US
dc.themeFood Science & Technologyen_US
dc.these.typeM.Scen_US
dc.titleOptimization of levels of banking ingredients for developemnt of sugar free Biscuits, using sucrolaseen_US
dc.typeThesisen_US
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