Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/922Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Aashna | - |
| dc.contributor.author | Supervisor: Sandhu, K. S. | - |
| dc.contributor.author | Co-Supervisor: Chaturvedi, S. | - |
| dc.date.accessioned | 2025-09-25T09:40:26Z | - |
| dc.date.available | 2025-09-25T09:40:26Z | - |
| dc.date.issued | 2023 | - |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/922 | - |
| dc.language.iso | en | en_US |
| dc.publisher | MRSPTU | en_US |
| dc.subject | Dragon Fruit | en_US |
| dc.subject | Oats and Chikpea | en_US |
| dc.title | Effect of Incorporations of Different Proportions of Dragon Fruit Peel Powder in Oats and Chickpea Flour: Study of Functional, Antioxidant and Biscuit Making Properties | en_US |
| dc.type | Thesis | en_US |
| Appears in Collections: | M.Sc. | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Dissertation.pdf | 3.29 kB | Adobe PDF | View/Open |
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