1. Shodhganga@INFLIBNET
  2. University of Kashmir
  3. Department of Food Science & Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/451722
Title: Development of Wheat Based Functional Bakery Products Using Saffron and Tomato Extracts
Researcher: Bhat,Naseer Ahmad
Guide(s): Wani,Idrees Ahmed
Keywords: Agricultural Sciences
Food Science and Technology
Life Sciences
University: University of Kashmir
Completed Date: 2018
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/451722
Appears in Departments:Department of Food Science & Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File263.08 kBAdobe PDFView/Open
02_certificate.pdf865.63 kBAdobe PDFView/Open
03_declaration.pdf881.94 kBAdobe PDFView/Open
04_acknowledgement.pdf169.85 kBAdobe PDFView/Open
05_contents.pdf426.48 kBAdobe PDFView/Open
06_list_ of_ tables.pdf331.92 kBAdobe PDFView/Open
07_list_of_figures.pdf329.18 kBAdobe PDFView/Open
08_abbreviations.pdf390.71 kBAdobe PDFView/Open
09_chapter1.pdf482.39 kBAdobe PDFView/Open
10_chapter2.pdf971.84 kBAdobe PDFView/Open
11_chapter3.pdf915.87 kBAdobe PDFView/Open
12_chapter4.pdf1.86 MBAdobe PDFView/Open
13_references.pdf708.91 kBAdobe PDFView/Open
14_conclusion.pdf398.72 kBAdobe PDFView/Open
15_publications.pdf471.86 kBAdobe PDFView/Open
16_appendix.pdf593.34 kBAdobe PDFView/Open
80_recommendation.pdf398.72 kBAdobe PDFView/Open
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