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| 245 | _aDEVELOPMENT OF GLUTEN FREE PIZZA BASE USING BARYARD MILLET AND SOY FLOUR | ||
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| 440 | _aDEVELOPMENT OF GLUTEN FREE PIZZA BASE USING BARYARD MILLET AND SOY FLOUR | ||
| 502 |
_bM.Tech _dSEP 2022 |
||
| 650 | _aPROCESSING & FOOD ENGG. | ||
| 700 | _aTHAKER BRINDA A 2050220016 | ||
| 700 | _aCHANDEGARA V K | ||
| 942 |
_2ddc _cT |
||
| 999 |
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||