Assessment of flour constituents of diverse wheat cultivars for flat bread chapatti quality

dc.contributor.guide	Khatkar, Bhupender Singh
dc.coverage.spatial	143p
dc.creator.researcher	Rani, Manju
dc.date.accessioned	2022-02-11T06:08:19Z
dc.date.available	2022-02-11T06:08:19Z
dc.date.awarded
dc.date.completed	2016
dc.date.registered
dc.description.abstract	none newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	35cm
dc.identifier.uri	http://hdl.handle.net/10603/361504
dc.language	English
dc.publisher.institution	Department of Food Technology
dc.publisher.place	Hisar
dc.publisher.university	Guru Jambheshwar University of Science and Technology
dc.relation
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	Assessment of flour constituents of diverse wheat cultivars for flat bread chapatti quality
dc.title.alternative
dc.type.degree	Ph.D.