JDBI Learning Resource Center

A study to design a composite mixture containing plantain, whey and hemp as an egg substitute suitable for chocolate brownie

By: Sakshi Surana | Jadavpur University.
Contributor(s): Sudeshna Pramanik [Supervisor].
Material type: TextTextSubject(s): FOOD SCIENCEDDC classification: 2017/FN-4
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Item type Current library Call number Status Date due Barcode
THESIS JDBI Learning Resource Center 2017/FN-4 (Browse shelf(Opens below)) Available T552

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