Baking and nutritional studies on different high fibre sources incorporated in leavened breads and biscuits

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dc.contributor.advisorDhaliwal, Y.S.
dc.contributor.authorBiswas, Reimei
dc.date.accessioned2019-01-03T09:34:46Z
dc.date.available2019-01-03T09:34:46Z
dc.date.issued1999
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810087457
dc.language.isoEnglish
dc.pages95p
dc.publisherCSKHPKV, Palampur
dc.subBiochemistry and Biotechnology
dc.these.typeM.Sc
dc.titleBaking and nutritional studies on different high fibre sources incorporated in leavened breads and biscuits
dc.typeThesis
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