Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/188865
| Title: | Quality characteristics of yeast leavened bread incorporated with functional ingredients |
| Researcher: | Soumya Bhol |
| Guide(s): | John Don Bosco, S |
| Keywords: | yeast leavened bread functional ingredients |
| University: | Pondicherry University |
| Completed Date: | 2014 |
| Abstract: | newline |
| Pagination: | |
| URI: | http://hdl.handle.net/10603/188865 |
| Appears in Departments: | Department of Food Science |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Attached File | 28.43 kB | Adobe PDF | View/Open |
| 02_certificate.pdf | 164.21 kB | Adobe PDF | View/Open | |
| 03_declaration.pdf | 152.93 kB | Adobe PDF | View/Open | |
| 04_acknowledgement.pdf | 182.9 kB | Adobe PDF | View/Open | |
| 05_table of contents.pdf | 10.79 kB | Adobe PDF | View/Open | |
| 06_list of tables.pdf | 87.13 kB | Adobe PDF | View/Open | |
| 07_list of figures.pdf | 16.29 kB | Adobe PDF | View/Open | |
| 08_abbrevations.pdf | 13.28 kB | Adobe PDF | View/Open | |
| 09_abstract.pdf | 184.24 kB | Adobe PDF | View/Open | |
| 10_chapter 1.pdf | 135.93 kB | Adobe PDF | View/Open | |
| 11_chapter 2.pdf | 484.78 kB | Adobe PDF | View/Open | |
| 12_chapter 3.pdf | 1.06 MB | Adobe PDF | View/Open | |
| 13_ chapter 4.pdf | 8.08 MB | Adobe PDF | View/Open | |
| 14_chapter 5.pdf | 345.08 kB | Adobe PDF | View/Open | |
| 15_references.pdf | 715.52 kB | Adobe PDF | View/Open |
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