| 000 | 00977nam a2200289Ia 4500 | ||
|---|---|---|---|
| 001 | 36248 | ||
| 003 | IN-BdCUP | ||
| 005 | 20230421134758.0 | ||
| 008 | 230417s2023||||xx |||||||||||||| ||eng|| | ||
| 040 |
_beng _cIN-BdCUP |
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| 041 | _aeng | ||
| 082 | _bSIN | ||
| 100 |
_aSingh, Jaipreet _eResearcher |
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| 245 | 0 |
_aEffect of pulse flour incorporation on the physical and sensory properties of rice muffins : _bMaster of science in food science and technology / _cSingh, Jaipreet (Researcher) & Shevkani, Khetan (Supervisor) |
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| 260 |
_aBathinda _bCentral university of punjab _c2018 |
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| 300 |
_aviii, 39 p. _c28 cm. |
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| 500 | _aMaster Dissertation | ||
| 650 | _aCrumb porosity | ||
| 650 | _aGluten-free | ||
| 650 | _aMuffins | ||
| 650 | _aPulse flours | ||
| 650 | _aPhysical properties | ||
| 700 |
_aSingh, Jaipreet _eResearcher |
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| 700 |
_a Shevkani, Khetan _eSupervisor |
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| 856 |
_3PDF Thesis _uhttp://kr.cup.edu.in/handle/32116/1809 |
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| 942 |
_2ddc _cT |
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| 999 |
_c45227 _d45227 |
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