1. Shodhganga@INFLIBNET
  2. Sant Longowal Institute of Engineering and Technology
  3. Department of Food Engineering and Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/269980
Title: Process optimization for the preparation of gluten free biscuits with a blend of copra meal amaranth and foxtail millet flour
Researcher: Singh, Ajay
Guide(s): Singh, Bahadur
Keywords: Celiac status in India and world
Copra meal flour
Foxtail millet flour
Gluten free foods
Life Sciences,Agricultural Sciences,Food Science and Technology
Physico chemical analysis
University: Sant Longowal Institute of Engineering and Technology
Completed Date: 2019
Abstract: Available
Pagination: 115 p.
URI: http://hdl.handle.net/10603/269980
Appears in Departments:Department of Food Engineering and Technology

Files in This Item:
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01_title.pdfAttached File189.8 kBAdobe PDFView/Open
02_certificate.pdf444.01 kBAdobe PDFView/Open
03_abstract.pdf161.54 kBAdobe PDFView/Open
04_acknowledgement.pdf172.46 kBAdobe PDFView/Open
05_table of contents.pdf144.22 kBAdobe PDFView/Open
06_list of figures.pdf186.54 kBAdobe PDFView/Open
07_list of tables.pdf248.48 kBAdobe PDFView/Open
08_symbols and abbreviations.pdf223.5 kBAdobe PDFView/Open
09_chapter 1.pdf1.1 MBAdobe PDFView/Open
10_chapter 2.pdf1.21 MBAdobe PDFView/Open
11_chapter 3.pdf1.21 MBAdobe PDFView/Open
12_chapter 4.pdf1.41 MBAdobe PDFView/Open
13_chapter 5.pdf1.1 MBAdobe PDFView/Open
14_chapter 6.pdf1.17 MBAdobe PDFView/Open
15_list of publication.pdf1.08 MBAdobe PDFView/Open
16_appendix.pdf1.08 MBAdobe PDFView/Open
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