Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/496114
Title: | Development Of Bread Cake And Pasta For Type 2 Diabetics By Incorporating Soluble Fiber And Other Phytochemicals Rich Food Ingredients |
Researcher: | Singh, Saumya |
Guide(s): | Bisla, Gita |
Keywords: | Multidisciplinary Multidisciplinary Sciences Physical Sciences |
University: | Banasthali Vidyapith |
Completed Date: | 2023 |
Abstract: | newline |
Pagination: | |
URI: | http://hdl.handle.net/10603/496114 |
Appears in Departments: | Department of Home Science |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
01_title.pdf | Attached File | 24.76 kB | Adobe PDF | View/Open |
02_prelim pages_opt.pdf | 1.3 MB | Adobe PDF | View/Open | |
03_contents_opt.pdf | 82.28 kB | Adobe PDF | View/Open | |
04_abstract_opt.pdf | 230.47 kB | Adobe PDF | View/Open | |
05_chapter 1_opt.pdf | 1.02 MB | Adobe PDF | View/Open | |
06_chapter 2_opt.pdf | 8.2 MB | Adobe PDF | View/Open | |
07_chapter 3_opt.pdf | 3.9 MB | Adobe PDF | View/Open | |
08_chapter 4_opt.pdf | 13.32 MB | Adobe PDF | View/Open | |
09_chatper 5_opt.pdf | 915.34 kB | Adobe PDF | View/Open | |
10_annexure_opt.pdf | 14.17 MB | Adobe PDF | View/Open | |
80_recommendation.pdf | 723.56 kB | Adobe PDF | View/Open |
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