Antioxidative analysis and color characteristics of wheat bread treated with red beetroot (Beta vulgaris L.) juice [MS Food Technology] / by Muhamamd Junaid Bhutta

By:

Junaid Bhutta, Muhammad

Material type: Text

TextPublication details: Lahore : UMT. School of Food and Agricultural Sciences. Department of Food Science and Technology, 2021Description: 33 p. CDDDC classification:

TP 664.722 JUN-A

Dissertation note: Report presented in partial requirement for MS degree in Food Technology Advisor : Dr. Rizwan ur Rehman MS Department of Food Science and Technology 2021 S2019325002

Item type:

Theses and Term Papers

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Current library	Call number	Status	Date due	Barcode
UMT Main Campus	TP 664.722 JUN-A (Browse shelf(Opens below))	Not for loan		138696

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Report presented in partial requirement for MS degree in Food Technology
Advisor : Dr. Rizwan ur Rehman MS Department of Food Science and Technology 2021 S2019325002

School of Food and Agricultural Sciences

English

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Antioxidative analysis and color characteristics of wheat bread treated with red beetroot (Beta vulgaris L.) juice [MS Food Technology] / by Muhamamd Junaid Bhutta

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