Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/489576
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-06-07T06:36:46Z-
dc.date.available2023-06-07T06:36:46Z-
dc.identifier.urihttp://hdl.handle.net/10603/489576-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleEffect of Water Chestnut Trapa natans Flour on Physico chemical Rheological and Textural Attributes of Cereal Based Baked Products
dc.title.alternative
dc.creator.researcherMusarat Shafi
dc.subject.keywordMultidisciplinary
dc.subject.keywordMultidisciplinary Sciences
dc.subject.keywordPhysical Sciences
dc.description.note
dc.contributor.guideF.A. Masoodi
dc.publisher.placeJammu and Kashmir
dc.publisher.universityUniversity of Kashmir
dc.publisher.institutionInstitute of Home Science
dc.date.registered0000
dc.date.completed2017
dc.date.awarded2017
dc.format.dimensions
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Institute of Home Science

Files in This Item:
File Description SizeFormat 
02_certificate.pdfAttached File201.13 kBAdobe PDFView/Open
03_acknowledgement.pdf39.74 kBAdobe PDFView/Open
04_contents.pdf260.16 kBAdobe PDFView/Open
05_list_of_tables.pdf226.2 kBAdobe PDFView/Open
06_list_of_figures.pdf211.09 kBAdobe PDFView/Open
09_chapter 2.pdf371.27 kBAdobe PDFView/Open
10_chapter 3.pdf533.63 kBAdobe PDFView/Open
11_chapter 4.pdf1.04 MBAdobe PDFView/Open
12_chapter 5.pdf195.28 kBAdobe PDFView/Open
13_bibliography.pdf447.19 kBAdobe PDFView/Open
14_annexure.pdf95.99 kBAdobe PDFView/Open
1_title.pdf213.45 kBAdobe PDFView/Open
7_abbreviations.pdf130.15 kBAdobe PDFView/Open
80_recommendation.pdf195.28 kBAdobe PDFView/Open
8_chapter 1.pdf195.09 kBAdobe PDFView/Open


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