1. Shodhganga@INFLIBNET
  2. Bundelkhand University
  3. Institute of Food Science & Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/11133
Title: Effect of enzymes and pentosans on wheat flour in relation to functionality and nutritional quality
Researcher: Hemalatha, M S
Guide(s): Paramahans, V Salimath
Keywords: Food Science
enzymes
pentosans
wheat flour
nutritional quality
Upload Date: 12-Sep-2013
University: Bundelkhand University
Completed Date: 2012
Abstract: None
Pagination: 210p.
URI: http://hdl.handle.net/10603/11133
Appears in Departments:Institute of Food Science & Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File92.61 kBAdobe PDFView/Open
02_dedication.pdf168.55 kBAdobe PDFView/Open
03_certificate.pdf64.88 kBAdobe PDFView/Open
04_acknowledgement.pdf69.56 kBAdobe PDFView/Open
05_contents.pdf75.35 kBAdobe PDFView/Open
06_abbreviations.pdf63.98 kBAdobe PDFView/Open
07_list of tables.pdf68.08 kBAdobe PDFView/Open
08_list of figures.pdf74.28 kBAdobe PDFView/Open
09_synopsis.pdf115.6 kBAdobe PDFView/Open
10_chapter 1.pdf1.79 MBAdobe PDFView/Open
11_chapter 2.pdf2.44 MBAdobe PDFView/Open
12_chapter 3.pdf14.61 MBAdobe PDFView/Open
13_chapter 4.pdf733.26 kBAdobe PDFView/Open
14_chapter 5.pdf316.55 kBAdobe PDFView/Open
15_summary.pdf115.05 kBAdobe PDFView/Open
16_bibliography.pdf137.52 kBAdobe PDFView/Open
17_appendix.pdf1.74 MBAdobe PDFView/Open
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