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dc.contributor.authorRani, Amita-
dc.date.accessioned2023-02-10T03:37:28Z-
dc.date.available2023-02-10T03:37:28Z-
dc.date.issued2021-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/461-
dc.language.isoenen_US
dc.publisherMRSPTU, Bathindaen_US
dc.subjectFood Science and Technologyen_US
dc.titleUtilization of of Pomace for Preparation of Jam and Evaluation of its Physico-Chemical, Textural and Sensory Attributesen_US
dc.typeThesisen_US
Appears in Collections:M.Sc.

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