1. Shodhganga@INFLIBNET
  2. Banasthali Vidyapith
  3. Department of Home Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/496114
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-07-03T05:30:12Z-
dc.date.available2023-07-03T05:30:12Z-
dc.identifier.urihttp://hdl.handle.net/10603/496114-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleDevelopment Of Bread Cake And Pasta For Type 2 Diabetics By Incorporating Soluble Fiber And Other Phytochemicals Rich Food Ingredients
dc.title.alternative
dc.creator.researcherSingh, Saumya
dc.subject.keywordMultidisciplinary
dc.subject.keywordMultidisciplinary Sciences
dc.subject.keywordPhysical Sciences
dc.description.note
dc.contributor.guideBisla, Gita
dc.publisher.placeBanasthali
dc.publisher.universityBanasthali Vidyapith
dc.publisher.institutionDepartment of Home Science
dc.date.registered
dc.date.completed2023
dc.date.awarded2023
dc.format.dimensions
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Home Science

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File24.76 kBAdobe PDFView/Open
02_prelim pages_opt.pdf1.3 MBAdobe PDFView/Open
03_contents_opt.pdf82.28 kBAdobe PDFView/Open
04_abstract_opt.pdf230.47 kBAdobe PDFView/Open
05_chapter 1_opt.pdf1.02 MBAdobe PDFView/Open
06_chapter 2_opt.pdf8.2 MBAdobe PDFView/Open
07_chapter 3_opt.pdf3.9 MBAdobe PDFView/Open
08_chapter 4_opt.pdf13.32 MBAdobe PDFView/Open
09_chatper 5_opt.pdf915.34 kBAdobe PDFView/Open
10_annexure_opt.pdf14.17 MBAdobe PDFView/Open
80_recommendation.pdf723.56 kBAdobe PDFView/Open
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