Please use this identifier to cite or link to this item:
|Title:||Development of high fiber and high protein biscuits by substituting wheat flour MAIDA with wheat bran and pigeon pea broken flour|
|Guide(s):||Dr.M.P.Gupta Co- sup Dr.Avinash Tiwari|
|Appears in Departments:||Department of Biotechnology|
Files in This Item:
|silky thesis complete.docx||Attached File||599.03 kB||Microsoft Word XML||View/Open|
Items in Shodhganga are protected by copyright, with all rights reserved, unless otherwise indicated.