Development and quality evaluation of low glycaemic index amaranth and quinoa incorporated ready to eat paratha

dc.contributor.guide	Kushwaha, Archana
dc.coverage.spatial
dc.creator.researcher	Shikha
dc.date.accessioned	2025-02-24T08:31:37Z
dc.date.available	2025-02-24T08:31:37Z
dc.date.awarded	2023
dc.date.completed	2023
dc.date.registered	2019
dc.description.abstract	Available newline
dc.description.note
dc.format.accompanyingmaterial	CD
dc.format.dimensions
dc.format.extent
dc.identifier.researcherid
dc.identifier.uri	http://hdl.handle.net/10603/624212
dc.language	English
dc.publisher.institution	Department of Human Nutrition
dc.publisher.place	Pantnagar
dc.publisher.university	G.B.Pant University of Agriculture and Technology
dc.relation	References given
dc.rights	university
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Food Science and Technology
dc.subject.keyword	Life Sciences
dc.title	Development and quality evaluation of low glycaemic index amaranth and quinoa incorporated ready to eat paratha
dc.title.alternative
dc.type.degree	Ph.D.