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

Contributor(s): THAKER BRINDA A 2050220016 | CHANDEGARA V KMaterial type: Text

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TextSeries: 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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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Junagadh Agricultural University	Reference		Not For Loan		T3535

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Previous	DYNAMICS OF CASTOR MARKET PRICES IN GUJRAT : A STATISTICAL INQUIRY	RESPONSE OF RABI SWEET CORN (Zea msys L.var.saccharata)TO DRIP IRRIGATION SCHEDULES AND FERTIGATION LEVELS	ROOT ROT [Macrophoming phaseolina (Tassi) Goidanich] OF BLACK GRAM AND ITS MANAGEMENT	DEVELOPMENT OF GLUTEN FREE PIZZA BASE USING BARYARD MILLET AND SOY FLOUR	DEVELOPMENT AND PERFORMANCE EVALUATION OF MINI TRACTOR OPERATED SPRAYER CUM WEEDER	EFFECT OF DIFFERENT POLYSACCHARIDE BASED EDIBLE COATINGS ON SHELF LIFE OF TOMATO (Lycopersicon esculentum L.)	ECONOMICS OF JAGGERY PRODUCTION IN SAURASHTRA REGION OF GUJARAT	Next

M.Tech SEP
2022

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