Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/561247
| Title: | Assessment of Nutritional Value and Effect of Baking time and Temperature on Quality of Cookies Prepared From Quinoa Flour |
| Researcher: | Shinde, Dnyaneshwar Babasaheb |
| Guide(s): | Prasad, S. G. M. |
| Keywords: | Agricultural Sciences Food Science and Technology Life Sciences |
| University: | Sam Higginbottom Institute of Agriculture, Technology and Sciences |
| Completed Date: | 2023 |
| Pagination: | |
| URI: | http://hdl.handle.net/10603/561247 |
| Appears in Departments: | Department of Foods and Nutrition |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Attached File | 377.48 kB | Adobe PDF | View/Open |
| 02_prelim pages.pdf | 973.02 kB | Adobe PDF | View/Open | |
| 03_content.pdf | 158.08 kB | Adobe PDF | View/Open | |
| 04_abstract.pdf | 9.51 kB | Adobe PDF | View/Open | |
| 05_chapter 1.pdf | 358.01 kB | Adobe PDF | View/Open | |
| 06_chapter 2.pdf | 752.78 kB | Adobe PDF | View/Open | |
| 07_chapter 3.pdf | 269.7 kB | Adobe PDF | View/Open | |
| 08_chapter 4.pdf | 1.77 MB | Adobe PDF | View/Open | |
| 09_chapter 5.pdf | 88.22 kB | Adobe PDF | View/Open | |
| 10_annexure.pdf | 449.34 kB | Adobe PDF | View/Open | |
| 80_recommendation.pdf | 387.15 kB | Adobe PDF | View/Open |
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