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DEVELOPMENT OF MUFFINS INCORPORATED WITH PLANT BASED FUNCTIONAL INGREDIENTS

Contributor(s): SABHADIYA HIMANSHI R 2050219016 | SANGANI V PMaterial type: Text

Text

TextSeries: DEVELOPMENT OF MUFFINS INCORPORATED WITH PLANT BASED FUNCTIONAL INGREDIENTSSubject(s): PROCESING & FOOD ENGINEERINGDissertation note: M Tech February 2022

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Junagadh Agricultural University	Reference		Not For Loan		T3445

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Previous	HETEROSIS AND COMBINING ABILITY STUDIES IN PEARL MILLET [Pennisetum glaucum (L) R.Br.]USING LINE X TESTER ANALYSIS OVER DIFFERENT ENVIRONMENTS	ENERGY AUDIT FOR COTTON,GROUNDNUT ND WHEAT FARMING IN SAURASHTRA REGION OF GUJRAT	DATA PREDICTION FOR CALIBRATION OF FLTED-ROLLER SEED DRILL FOR WHEAT USING ARTIFICIAL NEURAL NETWORK APPOACH AND LINEAR REGRESSION ANALYSIS	DEVELOPMENT OF MUFFINS INCORPORATED WITH PLANT BASED FUNCTIONAL INGREDIENTS	EFFECT OF SOWING TIME,PLANT GROWTH REGULATORS AND NIPPING ON GROWTH,YIELD AND QUALITY OF CHICKPEA (Cicer arietinum L.)UNDER SOUTH SAURATRA CONDITION	DEVELOPMENT OF REMOTE OPERATED SPRYER FOR FIELD CROP	EXPORT COMPETITIVENESS AND TRADE PERFORMANCE OF MAJOR FRUITS FROM INDIA	Next

M Tech February 2022

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