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
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DC FieldValueLanguage
dc.coverage.spatialFood Science and Technology
dc.date.accessioned2020-01-21T09:32:43Z-
dc.date.available2020-01-21T09:32:43Z-
dc.identifier.urihttp://hdl.handle.net/10603/269980-
dc.description.abstractAvailable
dc.format.extent115 p.
dc.languageEnglish
dc.relation-
dc.rightsuniversity
dc.titleProcess optimization for the preparation of gluten free biscuits with a blend of copra meal amaranth and foxtail millet flour
dc.title.alternative
dc.creator.researcherSingh, Ajay
dc.subject.keywordCeliac status in India and world
dc.subject.keywordCopra meal flour
dc.subject.keywordFoxtail millet flour
dc.subject.keywordGluten free foods
dc.subject.keywordLife Sciences,Agricultural Sciences,Food Science and Technology
dc.subject.keywordPhysico chemical analysis
dc.description.noteReferences p. 100-113
dc.contributor.guideSingh, Bahadur
dc.publisher.placeLongowal
dc.publisher.universitySant Longowal Institute of Engineering and Technology
dc.publisher.institutionDepartment of Food Engineering and Technology
dc.date.registeredn.d
dc.date.completed2019
dc.date.awardedn.d
dc.format.dimensions-
dc.format.accompanyingmaterialNone
dc.type.degreePh.D.
dc.source.inflibnetINFLIBNET
Appears in Departments:Department of Food Engineering and Technology

Files in This Item:
File Description SizeFormat 
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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