A Study On High Protein Bakery Products Formulated From Composite Flours

dc.contributor.guide	Hemalatha
dc.coverage.spatial
dc.creator.researcher	Suresh
dc.date.accessioned	2025-10-16T05:10:29Z
dc.date.available	2025-10-16T05:10:29Z
dc.date.awarded	2024
dc.date.completed	2024
dc.date.registered	2019
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	CD
dc.format.dimensions
dc.format.extent
dc.identifier.researcherid
dc.identifier.uri	http://hdl.handle.net/10603/668576
dc.language	English
dc.publisher.institution	Department of Food Science and Nutrition
dc.publisher.place	Mysore
dc.publisher.university	Karnataka State Open University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Bakery Products
dc.subject.keyword	Life Sciences
dc.title	A Study On High Protein Bakery Products Formulated From Composite Flours
dc.title.alternative
dc.type.degree	Ph.D.