Evaluation of Rheological and Burger Bun quality of whole Black Wheat flour

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dc.contributor.advisorAnubha Upadhyay
dc.contributor.authorSushmitha Pulicharla
dc.date.accessioned2024-07-01T12:07:41Z
dc.date.available2024-07-01T12:07:41Z
dc.date.issued2021
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810211262
dc.language.isoEnglish
dc.pages65 pg.
dc.publisherJawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur
dc.research.problemEvaluation of Rheological and Burger Bun quality of whole Black Wheat flour
dc.subFood Science and Technology
dc.themeFood Science and Technology
dc.these.typeM.Sc
dc.titleEvaluation of Rheological and Burger Bun quality of whole Black Wheat flour
dc.typeThesis
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