1. Shodhganga@INFLIBNET
  2. Jiwaji University
  3. Department of Biotechnology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/62452
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DC FieldValueLanguage
dc.coverage.spatialNA
dc.date.accessioned2015-12-18T06:28:03Z-
dc.date.available2015-12-18T06:28:03Z-
dc.identifier.urihttp://hdl.handle.net/10603/62452-
dc.description.abstractnewline
dc.format.extentNA
dc.languageEnglish
dc.relationNA
dc.rightsuniversity
dc.titleDevelopment of high fiber and high protein biscuits by substituting wheat flour MAIDA with wheat bran and pigeon pea broken flour
dc.title.alternative
dc.creator.researcherSilky
dc.subject.keywordNA
dc.description.noteNA
dc.contributor.guideDr.M.P.Gupta Co- sup Dr.Avinash Tiwari
dc.publisher.placeGwalior
dc.publisher.universityJiwaji University
dc.publisher.institutionDepartment of Food Technology
dc.date.registered10/05/2010
dc.date.completed29/04/2014
dc.date.awarded23/06/2015
dc.format.dimensionsNA
dc.format.accompanyingmaterialCD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Biotechnology

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