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			No cover image available Effect of selected surfactants on dough rheological characteristics and quality of bread by Azizi, M. H \| Rao, Venkateshwara G [guide]. Material type: Text; Format: print ; Literary form: Not fiction Language: English Dissertation note: Ph.D University of Mysore, Department of Studies in Food Science, Central Food Technological Research Institute. 2001. Online access: Click here to access online Availability: Items available for reference: Mysore University Main Library Not for loan (2) Call number: 641.815 AZI, ... Log in to add tags Add to cart (remove)
			No cover image available Studies on the characteristics of dough in relation to quality of biscuit by Manohar, Sai R \| Rao, Haridas P [guide]. Material type: Text; Format: print ; Literary form: Not fiction Language: English Dissertation note: Ph.D University of Mysore, Department of Studies in Food Technology, Central Food Technological Research Institute. 1995. Online access: Click here to access online Availability: Items available for reference: Mysore University Main Library Not for loan (1) Call number: 641.8654 MAN. Log in to add tags Add to cart (remove)

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