1. Shodhganga@INFLIBNET
  2. Guru Jambheshwar University of Science & Technology
  3. Department of Food Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/85473
Title: Biochemical characterization and functional properties of wheat varieties in relation to instant noodle quality
Researcher: Gulia, Neelam
Guide(s): Khatkar, B S
Keywords: Biochemical
Functional
Instant noodle quality
Wheat varieties
University: Guru Jambheshwar University of Science and Technology
Completed Date: 2012
Abstract: Abstract available
Pagination: 169p.
URI: http://hdl.handle.net/10603/85473
Appears in Departments:Department of Food Technology

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01_title.pdfAttached File41.14 kBAdobe PDFView/Open
02_content.pdf52.98 kBAdobe PDFView/Open
03_acknowledgements.pdf35.29 kBAdobe PDFView/Open
04_declaration.pdf24.38 kBAdobe PDFView/Open
05_figures.pdf54.46 kBAdobe PDFView/Open
06_table.pdf54.11 kBAdobe PDFView/Open
07_abstract.pdf43.08 kBAdobe PDFView/Open
08_abbreviation.pdf49.4 kBAdobe PDFView/Open
09_chapter 1.pdf100.33 kBAdobe PDFView/Open
10_chapter 2.pdf900.6 kBAdobe PDFView/Open
11_chapter 3.pdf596.8 kBAdobe PDFView/Open
12_chapter 4.pdf1.39 MBAdobe PDFView/Open
13_chapter 5.pdf971.81 kBAdobe PDFView/Open
14_chapter 6.pdf246.53 kBAdobe PDFView/Open
15_chapter 7.pdf1.05 MBAdobe PDFView/Open
16_chapter 8.pdf614.05 kBAdobe PDFView/Open
17_chapter 9.pdf424.26 kBAdobe PDFView/Open
18_chapter 10.pdf67.37 kBAdobe PDFView/Open
19_reference.pdf150.18 kBAdobe PDFView/Open
20_publication.pdf50 kBAdobe PDFView/Open
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