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dc.contributor.authorAnanth Krishna-
dc.date.accessioned2023-02-09T05:07:09Z-
dc.date.available2023-02-09T05:07:09Z-
dc.date.issued2021-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/453-
dc.language.isoenen_US
dc.publisherMRSPTU, Bathindaen_US
dc.subjectFood Science and Technologyen_US
dc.titleIncorporation of Curry Leaves to Refined Wheat Flour: Study of Functional Properties of Flour and Biscuit Making Propertiesen_US
dc.typeThesisen_US
Appears in Collections:M.Sc.

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