Biscuits Made by Incorporation of Kinnow Pomace to Oat Flour: Physicochemical and Sensory Properties
Material type:
TextLanguage: English Publication details: Department of Food Science & Technology, MRSPTU, Bathinda 2021Subject(s): Online resources:
Theses & Dissertations
| Item type | Current library | Home library | Call number | Status | Date due | Barcode | |
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Theses & Dissertations
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MRSPTU Central Library | MRSPTU Central Library | 664 KA-B (Browse shelf(Opens below)) | Not for loan | TH717 |
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