1. Shodhganga@INFLIBNET
  2. Bundelkhand University
  3. Institute of Food Science & Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/403238
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2022-09-06T06:28:12Z-
dc.date.available2022-09-06T06:28:12Z-
dc.identifier.urihttp://hdl.handle.net/10603/403238-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleStandardization of Pasta Formulation with Functionally Bioactive Ingredients or Components
dc.title.alternative
dc.creator.researcherNamrata
dc.subject.keywordEngineering
dc.subject.keywordEngineering and Technology
dc.subject.keywordEngineering Multidisciplinary
dc.description.note
dc.contributor.guideKumar, Shiv
dc.publisher.placeJhansi
dc.publisher.universityBundelkhand University
dc.publisher.institutionInstitute of Food Science and Technology
dc.date.registered2015
dc.date.completed2021
dc.date.awarded2022
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Institute of Food Science & Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File202 kBAdobe PDFView/Open
02_declaration.pdf659.02 kBAdobe PDFView/Open
03_certificate.pdf3.66 MBAdobe PDFView/Open
04_acknowledgement.pdf33.99 kBAdobe PDFView/Open
05_content.pdf36.12 kBAdobe PDFView/Open
06_list of graph and table.pdf88.96 kBAdobe PDFView/Open
07_chapter 1.pdf425.2 kBAdobe PDFView/Open
08_chapter 2.pdf725.85 kBAdobe PDFView/Open
09_chapter 3.pdf989.5 kBAdobe PDFView/Open
10_chapter 4.pdf4.15 MBAdobe PDFView/Open
11_chapter 5.pdf364.47 kBAdobe PDFView/Open
12_bibliography.pdf549.04 kBAdobe PDFView/Open
80_recommendation.pdf381.11 kBAdobe PDFView/Open
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