Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/75628
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DC FieldValueLanguage
dc.coverage.spatialHome Science
dc.date.accessioned2016-03-11T10:09:23Z-
dc.date.available2016-03-11T10:09:23Z-
dc.identifier.urihttp://hdl.handle.net/10603/75628-
dc.description.abstractAbstract not available
dc.format.extentxviii, 265p.
dc.languageEnglish
dc.relation126-137
dc.rightsuniversity
dc.titleNutritional modification of commercially available bakery products and their evaluation
dc.title.alternative
dc.creator.researcherKamaliya, Keshavbhai Bhagavanbhai
dc.subject.keywordCholesterol
dc.subject.keywordGlobalisation
dc.subject.keywordGlycemic
dc.subject.keywordLipoprotein
dc.subject.keywordNutritional
dc.description.noteData not available
dc.contributor.guideSubhash, Rema
dc.publisher.placeVallabh Vidyanagar
dc.publisher.universitySardar Patel University
dc.publisher.institutionDepartment of Home Science
dc.date.registeredn.d.
dc.date.completed31/03/2005
dc.date.awardedn.d.
dc.format.dimensions31cm.
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 page.pdfAttached File18.48 kBAdobe PDFView/Open
02_dedicated.pdf7.73 kBAdobe PDFView/Open
03_certificate.pdf24.34 kBAdobe PDFView/Open
04_acknowledgement.pdf57.35 kBAdobe PDFView/Open
05_index.pdf16.25 kBAdobe PDFView/Open
06_list of table.pdf231.81 kBAdobe PDFView/Open
07_list of figures.pdf79.12 kBAdobe PDFView/Open
08_list of plates.pdf16.51 kBAdobe PDFView/Open
09_list of annexures.pdf20.75 kBAdobe PDFView/Open
10_chapter 1.pdf1.6 MBAdobe PDFView/Open
11_chapter 2.pdf2.47 MBAdobe PDFView/Open
12_chapter 3.pdf6.02 MBAdobe PDFView/Open
13_chapter 4.pdf524.75 kBAdobe PDFView/Open
14_bibliography.pdf519.99 kBAdobe PDFView/Open
15_annexure.pdf155.71 kBAdobe PDFView/Open


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