Items where Author is "Bharath, A. P"

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

Bharath, A. P and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2020) Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility. International Journal of Food Science and Technology.