| 000 | 00876nam a22001937a 4500 | ||
|---|---|---|---|
| 999 |
_c124118 _d124118 |
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| 003 | OSt | ||
| 005 | 20210923174739.0 | ||
| 008 | 190404b ||||| |||| 00| 0 eng d | ||
| 040 | _cPK-LaUMT | ||
| 082 |
_aTP 664.722 _bJUN-A |
||
| 100 | _aJunaid Bhutta, Muhammad | ||
| 245 |
_aAntioxidative analysis and color characteristics of wheat bread treated with red beetroot (Beta vulgaris L.) juice [MS Food Technology] / _cby Muhamamd Junaid Bhutta |
||
| 260 |
_aLahore : _bUMT. School of Food and Agricultural Sciences. Department of Food Science and Technology, _c2021 |
||
| 300 |
_a33 p. _eCD |
||
| 502 |
_aReport presented in partial requirement for MS degree in Food Technology
Advisor : Dr. Rizwan ur Rehman _bMS _cDepartment of Food Science and Technology _d2021 _oS2019325002 |
||
| 526 | _aSchool of Food and Agricultural Sciences | ||
| 546 | _aEnglish | ||
| 942 |
_2ddc _cTP |
||