Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/3251| Title: | SITUATIONAL ANALYSIS OF CONSUMPTION OF BAKERY FOODS AMONG UNIVERSITY RESIDENTIAL STUDENTS AND STUDY THE TRANS FAT CONTENT AND SENSORY PROPERTIES OF BAKERY PRODUCTS PREPARED WITH INTERESTERIFIED (IE) FAT |
| Authors: | NIKAM, SIDDHANT |
| Keywords: | Bakery foods Residential Fat Foods and Nutrition |
| Issue Date: | May-2023 |
| Publisher: | The Maharaja Sayajirao University of Baroda |
| URI: | http://localhost:8080/xmlui/handle/123456789/3251 |
| Appears in Collections: | DISSERTATION-FN |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| SIDDHANT FINAL THESIS.pdf | 3.13 MB | Adobe PDF | View/Open |
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