Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/205008
Title: Gluten free ingredients and its variants in bakery products and their validation
Researcher: Swati Sarabhai
Guide(s): Prabhasankar, P.
Keywords: Bakery Products
Gluten-Free Bakery Products
Gluten-Free Diet
Gluten Free Ingredients
Gluten-Free Market
University: University of Mysore
Completed Date: 2017
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/205008
Appears in Departments:Department of Studies in Food Scinece and Nutrition

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File10.15 kBAdobe PDFView/Open
02_declaration.pdf60.79 kBAdobe PDFView/Open
03_certificate.pdf240.34 kBAdobe PDFView/Open
04_acknowledgement.pdf73.24 kBAdobe PDFView/Open
05_table of contents.pdf142.66 kBAdobe PDFView/Open
06_abstract.pdf88.33 kBAdobe PDFView/Open
07_list of abbreviations.pdf224.47 kBAdobe PDFView/Open
08_list of tables.pdf198.11 kBAdobe PDFView/Open
09_list of figures.pdf232.03 kBAdobe PDFView/Open
10_chapter 1.pdf452.25 kBAdobe PDFView/Open
11_chapter 2.pdf936.41 kBAdobe PDFView/Open
12_chapter 3.pdf3.13 MBAdobe PDFView/Open
13_chapter 4.pdf2.56 MBAdobe PDFView/Open
14_chapter 5.pdf735.31 kBAdobe PDFView/Open
15_summary and conclusion.pdf397.25 kBAdobe PDFView/Open
16_bibliography.pdf545.42 kBAdobe PDFView/Open
17_list of publications.pdf185.18 kBAdobe PDFView/Open


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