| Type of Material: | Thesis |
| Title: | Gluten free ingredients and its variants in bakery products and their validation |
| Researcher: | Swati Sarabhai |
| Guide: | Prabhasankar, P. |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Language: | English |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 433256 | |
| 003 | IN-AhILN | |
| 005 | 2018-08-15 01:25:55 | |
| 008 | __ | 180815t####||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_433256 |
| 040 | __ | |aMYSR_570005|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aSwati Sarabhai|eResearcher |
| 245 | __ | |aGluten free ingredients and its variants in bakery products and their validation |
| 260 | __ | |aMysore|bUniversity of Mysore |
| 502 | __ | |bPhD |
| 700 | __ | |aPrabhasankar, P.|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/205008|yShodhganga |
| 905 | __ | |anotification |
User Feedback Comes Under This section.