Development Of Low Glycemic Index Pizza Base.

Bharath, A. P (2020) Development Of Low Glycemic Index Pizza Base. [Student Project Report] (Submitted)

PDF
bharath.pdf - Submitted Version
Restricted to Repository staff only
Download (2MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	Glycemic Index, Pizza Base, Dicoccum Wheat, Barley Flour, Soya Flou
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Oct 2020 10:34
Last Modified:	08 Oct 2020 10:34
URI:	http://ir.cftri.res.in/id/eprint/14535

View Item