Normal view MARC view ISBD view

Development of modified gluten pasta

By: Susanna, SContributor(s): Prabhasankar, P [guide ]Material type: Text

TextLanguage: English Description: xvii, 233 p. : ill. ; 32 cmSubject(s): Wheat | Gluten | Wheat--Food productsOnline resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Food Science. 2013.

Item type:

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings ( 1 )
Title notes ( 1 )
Comments ( 0 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641.822 SUS (Browse shelf (Opens below))	Not for loan		T6823

Browsing Mysore University Main Library shelves, Shelving location: Food Science & Nutrition Close shelf browser (Hides shelf browser)

Previous		No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	641.77 VAR Frying of food :	641.815 AZI Effect of selected surfactants on dough rheological characteristics and quality of bread	641.822 SAV Quality profile of rice noodles with low glycemic index/ low carbohydrate digestibility /	641.822 SUS Development of modified gluten pasta	641.822 SUS Development of modified gluten pasta	641.822 SUS Development of modified gluten pasta	641.822 SUS Development of modified gluten pasta	Next

Ph.D University of Mysore, Department of Studies in Food Science. 2013.

There are no comments on this title.

to post a comment.