1. MRSPTU Repository
  2. Faculty of Sciences
  3. Department of Food Science & Technology
  4. M.Sc.
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/469
Full metadata record
DC FieldValueLanguage
dc.contributor.authorJoshi, Soni-
dc.date.accessioned2023-02-10T04:04:14Z-
dc.date.available2023-02-10T04:04:14Z-
dc.date.issued2020-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/469-
dc.language.isoenen_US
dc.publisherMRSPTU, Bathindaen_US
dc.subjectFood Science and Technologyen_US
dc.titleFunctional and Antioxidant Properties of Idli Prepared from Combination of White Rice, Black Rice and Black Gramen_US
dc.typeThesisen_US
Appears in Collections:M.Sc.

Files in This Item:
File Description SizeFormat 
Dissertation.pdf3.29 kBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.