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/10603/359175
| Title: | Development of Multigrain Premixes and Their Effect on the Rheological Textural Nutritional Properties of Short Dough |
| Researcher: | Ashwath Kumar K |
| Guide(s): | Gopal Kumar Sharma |
| Keywords: | Life Sciences Agricultural Sciences Food Science and Technology |
| University: | Bharathiar University |
| Completed Date: | 2017 |
| Abstract: | newline |
| Pagination: | |
| URI: | http://hdl.handle.net/10603/359175 |
| Appears in Departments: | DEPARTMENT OF FOOD AND NUTRISION |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Attached File | 227.61 kB | Adobe PDF | View/Open |
| 02_certificate.pdf | 157.78 kB | Adobe PDF | View/Open | |
| 03_preliminary pages.pdf | 587.74 kB | Adobe PDF | View/Open | |
| 04_chapter1.pdf | 681.56 kB | Adobe PDF | View/Open | |
| 05_chapter2.pdf | 608.39 kB | Adobe PDF | View/Open | |
| 06_chapter3.pdf | 4.45 MB | Adobe PDF | View/Open | |
| 07_chapter4.pdf | 347.2 kB | Adobe PDF | View/Open | |
| 08_references.pdf | 595.62 kB | Adobe PDF | View/Open | |
| 09_appendix.pdf | 12 MB | Adobe PDF | View/Open | |
| 80_recommendation.pdf | 575.55 kB | Adobe PDF | View/Open |
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