Development of gluten-free cookies from amaranth based composite flour

Dhlolakia Para Au.

Development of gluten-free cookies from amaranth based composite flour Dhlolakia Para Au.; Siddhu Anupa Gu.; Singh Ranjana Gu. - 2020 - 214p. p. cm.

Standard No.: 71893

Source: Theses

Subjects--Topical Terms:
Home Science

Development of gluten-free cookies from amaranth based composite flour

APA

Dhlolakia Para Au, University of Delhi. Faculty of Science. Department of Home Science, Siddhu Anupa Gu, Singh Ranjana Gu & University of Delhi. Faculty of Science. Department of Home Science. (2020). Development of gluten-free cookies from amaranth based composite flour. : .

Chicago

Dhlolakia Para Au, University of Delhi. Faculty of Science. Department of Home Science, Siddhu Anupa Gu, Singh Ranjana Gu and University of Delhi. Faculty of Science. Department of Home Science. 2020. Development of gluten-free cookies from amaranth based composite flour. : .

Harvard

Dhlolakia Para Au, University of Delhi. Faculty of Science. Department of Home Science, Siddhu Anupa Gu, Singh Ranjana Gu and University of Delhi. Faculty of Science. Department of Home Science. (2020). Development of gluten-free cookies from amaranth based composite flour. : .

MLA

Dhlolakia Para Au, University of Delhi. Faculty of Science. Department of Home Science, Siddhu Anupa Gu, Singh Ranjana Gu and University of Delhi. Faculty of Science. Department of Home Science. Development of gluten-free cookies from amaranth based composite flour. : . 2020.

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Exporting to Dublin Core...

Simple DC-RDF

OAI-DC

SRW-DC