Antioxidant analysis and physicochemical characteristics of jaggery infused wheat bread [MS Food Technology] / by Um e Aiman

By:

Um e Aiman

Material type: Text

TextPublication details: Lahore : UMT. School of Food and Agricultural sciences, 2021Description: 31 p. CDSubject(s):

Food

DDC classification:

TP 664.72273 UME-A

Dissertation note: Report presented in partial requirement for MS degree in Food Technology Advisor : Dr. Rizwan ur Rehman MS University of Management and Technology 2021 S2019325006

Item type:

Theses and Term Papers

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Current library	Call number	Status	Date due	Barcode
UMT Main Campus	TP 664.72273 UME-A (Browse shelf(Opens below))	Not for loan		140237

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Previous	TP 664.641371476 KHA-E Effect of corn starch and grape pomace on the physicochemical properties of set-type yogurt [MS Food Technology] /	TP 664.722 JUN-A Antioxidative analysis and color characteristics of wheat bread treated with red beetroot (Beta vulgaris L.) juice [MS Food Technology] /	TP 664.72272 BIL-M Marketing & advertising plan of Brown Wheat Atta for national Flour Mills Ltd. (Sheikhupura) [MBA programme]	TP 664.72273 UME-A Antioxidant analysis and physicochemical characteristics of jaggery infused wheat bread [MS Food Technology] /	TP 664.725 MAR-E Effect of gelatinized rice starch on quality, sensory and storage attributes of set-style [MS Food Technology] /	TP 664.752 HAI-D Diagnostic study on Montgomery biscuit factory [MBA programmme]	TP 664.804 NID-I Isolation and identification of microbial communities from citrus limetta waste [MS Food Technology] /	Next

Report presented in partial requirement for MS degree in Food Technology
Advisor : Dr. Rizwan ur Rehman MS University of Management and Technology 2021 S2019325006

School of Food and Agricultural Sciences

English

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Antioxidant analysis and physicochemical characteristics of jaggery infused wheat bread [MS Food Technology] / by Um e Aiman

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