JDBI Learning Resource Center

Formulation & evaluation of thermally processed black garlic and its incorporation in whole wheat bread

By: Alisha Dhanani | Jadavpur University.
Contributor(s): Damanjeet Kaur [Supervisor].
Material type: TextTextSubject(s): FOOD SCIENCEDDC classification: 2019/FN-4
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Item type Current library Call number Status Date due Barcode
THESIS JDBI Learning Resource Center 2019/FN-4 (Browse shelf(Opens below)) Available T595

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