I= BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF RICE BRAN FOR THE PRODUCTION OF HIGH NUTRITIVE BAKERY PRODUCTS
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Title of Thesis
BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF RICE BRAN FOR THE PRODUCTION OF HIGH NUTRITIVE BAKERY PRODUCTS

Author(s)
Mumtaz Shaheen
Institute/University/Department Details
Institute of Food Science & Technology/ University of Agriculture, Faisalabad
Session
2004
Subject
Food Technology
Number of Pages
158
Keywords (Extracted from title, table of contents and abstract of thesis)
rice bran, high nutritive bakery products

Abstract
No Abstract

Download Full Thesis
1109.3 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 Contents
98.05 KB
2 1 Introduction 1
43.23 KB
3 2 Review And Literature 6
191.64 KB
4 3 Material And Methods 31
110.87 KB
5 4 Results And Discussion 45
659.86 KB
6 5 Summary 130
50.67 KB
7 6 Literature Cited 137
143.07 KB
8 7 Appendices 157
12.59 KB