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University
University of Mysore, Mysore [1]
Fulltext
Shodhganga [1]
Language
English [1]
Researcher
Shanthilal, J. [1]
Guide
Suvendu Bhattacharya [1]
Place
Mysore [1]
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Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods
Researcher:
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Guide:
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University:
University of Mysore
Language:
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Shodhganga
