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Effect of additives on quality of amaranth snack: Application of response surface methodology.

Mumtaz, Fatima (2015) Effect of additives on quality of amaranth snack: Application of response surface methodology. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: amaranth, snack product
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 21 Cereals
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2015 07:03
Last Modified: 23 Jun 2015 07:03
URI: http://ir.cftri.com/id/eprint/11866

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