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Incorporation of Curry Leaves to Refined Wheat Flour: Study of Functional Properties of Flour and Biscuit Making Properties

Ananth Krishna, Supervisor: Dr. Kawaljit Singh Sandhu

Incorporation of Curry Leaves to Refined Wheat Flour: Study of Functional Properties of Flour and Biscuit Making Properties - Department of Food Science & Technology, MRSPTU, Bathinda 2021

Subjects--Topical Terms:
Food Science and Technology

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Incorporation of Curry Leaves to Refined Wheat Flour: Study of Functional Properties of Flour and Biscuit Making Properties

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