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Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentration of Wheat and Sapota Peels

Anupam Kumar, Supervisor: Dr. Kawaljit Singh Sandhu

Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentration of Wheat and Sapota Peels - Department of Food Science & Technology, MRSPTU, Bathinda 2022

Subjects--Topical Terms:
Food Science & Technology

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Functional Properties, Bioactive Compounds and Antioxidant Properties in Fortified Biscuits Prepared Using Different Concentration of Wheat and Sapota Peels

Website Designed and Developed by MRSPTU Central Library TeamE-mail Id: librarian@mrsptu.ac.in

Website Designed and Developed by MRSPTU Central Library Team

E-mail Id: librarian@mrsptu.ac.in