DEVELOPMENT OF GLUTEN FREE PIZZA BASE USING BARYARD MILLET AND SOY FLOUR

Contributor(s): THAKER BRINDA A 2050220016 | CHANDEGARA V KMaterial type: TextTextSeries: DEVELOPMENT OF GLUTEN FREE PIZZA BASE USING BARYARD MILLET AND SOY FLOURSubject(s): PROCESSING & FOOD ENGGDissertation note: M.Tech SEP 2022
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Theses Theses Junagadh Agricultural University
Reference Not For Loan T3535

M.Tech SEP
2022

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