1. Shodhganga@INFLIBNET
  2. University of Allahabad
  3. Department of Food Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/254489
Title: Role of Nutritional Composition and Processing Treatments on the Glycemic Index of Selected Cereal and Cereal Products
Researcher: Singh, Alka
Guide(s): Yadav Neelam
University: University of Allahabad
Completed Date: 2014
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/254489
Appears in Departments:Department of Food Technology

Files in This Item:
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01_title.pdfAttached File106.57 kBAdobe PDFView/Open
02_certificate.pdf162.69 kBAdobe PDFView/Open
03_abstract.pdf195.13 kBAdobe PDFView/Open
04_acknowledgement.pdf192.2 kBAdobe PDFView/Open
05_contents.pdf290.73 kBAdobe PDFView/Open
06_list_of_tables.pdf284.47 kBAdobe PDFView/Open
07_list_of_figures.pdf277.89 kBAdobe PDFView/Open
08_abbreviations.pdf260.03 kBAdobe PDFView/Open
09_chapter1.pdf206.84 kBAdobe PDFView/Open
10_chapter2.pdf510.65 kBAdobe PDFView/Open
11_chapter3.pdf889.49 kBAdobe PDFView/Open
12_chapter4.pdf1.08 MBAdobe PDFView/Open
13_chapter5.pdf225.23 kBAdobe PDFView/Open
14_list_of_publications.pdf121.21 kBAdobe PDFView/Open
15_list_of_plates.pdf173.94 kBAdobe PDFView/Open
16_appendix.pdf1.05 MBAdobe PDFView/Open
17_summary.pdf302.88 kBAdobe PDFView/Open
18_bibliography.pdf422.44 kBAdobe PDFView/Open
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