Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/62452
Title: Development of high fiber and high protein biscuits by substituting wheat flour MAIDA with wheat bran and pigeon pea broken flour
Researcher: Silky
Guide(s): Dr.M.P.Gupta Co- sup Dr.Avinash Tiwari
Keywords: NA
University: Jiwaji University
Completed Date: 29/04/2014
Abstract: newline
Pagination: NA
URI: http://hdl.handle.net/10603/62452
Appears in Departments:Department of Biotechnology

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