1. Shodhganga@INFLIBNET
  2. Bharathiar University
  3. DEPARTMENT OF FOOD AND NUTRISION
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/359175
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2022-02-01T04:58:19Z-
dc.date.available2022-02-01T04:58:19Z-
dc.identifier.urihttp://hdl.handle.net/10603/359175-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleDevelopment of Multigrain Premixes and Their Effect on the Rheological Textural Nutritional Properties of Short Dough
dc.title.alternative
dc.creator.researcherAshwath Kumar K
dc.subject.keywordLife Sciences
dc.subject.keywordAgricultural Sciences
dc.subject.keywordFood Science and Technology
dc.description.note
dc.contributor.guideGopal Kumar Sharma
dc.publisher.placeCoimbatore
dc.publisher.universityBharathiar University
dc.publisher.institutionDepartment of Food and Nutrision
dc.date.registered2013
dc.date.completed2017
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:DEPARTMENT OF FOOD AND NUTRISION

Files in This Item:
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01_title.pdfAttached File227.61 kBAdobe PDFView/Open
02_certificate.pdf157.78 kBAdobe PDFView/Open
03_preliminary pages.pdf587.74 kBAdobe PDFView/Open
04_chapter1.pdf681.56 kBAdobe PDFView/Open
05_chapter2.pdf608.39 kBAdobe PDFView/Open
06_chapter3.pdf4.45 MBAdobe PDFView/Open
07_chapter4.pdf347.2 kBAdobe PDFView/Open
08_references.pdf595.62 kBAdobe PDFView/Open
09_appendix.pdf12 MBAdobe PDFView/Open
80_recommendation.pdf575.55 kBAdobe PDFView/Open
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