Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/201489
Title: Development evaluation and in vitro digestibility study of bakery products prepared from blend of germinated cereal grains and pulses
Researcher: Singh, Mandeep
Guide(s): Riar, C S and Saxena, D C
Keywords: Bakery products
Invitro digestibility study of bakery products
University: Sant Longowal Institute of Engineering and Technology
Completed Date: 2018
Abstract: File attached
Pagination: 371 p.
URI: http://hdl.handle.net/10603/201489
Appears in Departments:Department of Food Engineering and Technology

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01_title.pdfAttached File136.61 kBAdobe PDFView/Open
02_certificate.pdf309.17 kBAdobe PDFView/Open
03_dedication.pdf177.82 kBAdobe PDFView/Open
04_abstract.pdf294.19 kBAdobe PDFView/Open
05_acknowledgment.pdf189.59 kBAdobe PDFView/Open
06_content.pdf673.11 kBAdobe PDFView/Open
07_list of figures.pdf158.66 kBAdobe PDFView/Open
08_list of tables.pdf305.04 kBAdobe PDFView/Open
09_list of abbrevations.pdf351.7 kBAdobe PDFView/Open
10_chapter 1.pdf526.76 kBAdobe PDFView/Open
11_chapter 2.pdf416.61 kBAdobe PDFView/Open
12_chapter 3.pdf1.54 MBAdobe PDFView/Open
13_chapter 4.pdf1.65 MBAdobe PDFView/Open
14_chapter 5.pdf655.85 kBAdobe PDFView/Open
15_chapter 6.pdf714.43 kBAdobe PDFView/Open
16_chapter 7.pdf710.94 kBAdobe PDFView/Open
17_chapter 8.pdf1.24 MBAdobe PDFView/Open
18_chapter 9.pdf690.95 kBAdobe PDFView/Open
19_chapter 10.pdf717.46 kBAdobe PDFView/Open
20_chapter 11.pdf318.12 kBAdobe PDFView/Open
21_references.pdf458.21 kBAdobe PDFView/Open
22_appendices.pdf360.5 kBAdobe PDFView/Open
23_publications.pdf142.71 kBAdobe PDFView/Open


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