Please use this identifier to cite or link to this item:
|Title:||Development evaluation and in vitro digestibility study of bakery products prepared from blend of germinated cereal grains and pulses|
|Guide(s):||Riar, C S and Saxena, D C|
Invitro digestibility study of bakery products
|University:||Sant Longowal Institute of Engineering and Technology|
|Appears in Departments:||Department of Food Engineering and Technology|
Files in This Item:
Items in Shodhganga are protected by copyright, with all rights reserved, unless otherwise indicated.