| Type of Material: | Thesis |
| Title: | Quality characteristics of yeast leavened bread incorporated with functional ingredients |
| Researcher: | Soumya Bhol |
| Guide: | John Don Bosco, S |
| Publisher: | Pondicherry University |
| Place: | Pondicherry |
| Language: | English |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
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| 001 | 419783 | |
| 003 | IN-AhILN | |
| 005 | 2018-08-15 12:17:44 | |
| 008 | __ | 180815t####||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_419783 |
| 040 | __ | |aPNDI_605104|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aSoumya Bhol|eResearcher |
| 245 | __ | |aQuality characteristics of yeast leavened bread incorporated with functional ingredients |
| 260 | __ | |aPondicherry|bPondicherry University |
| 502 | __ | |bPhD |
| 700 | __ | |aJohn Don Bosco, S|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/188865|yShodhganga |
| 905 | __ | |anotification |
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