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Sam Higginbottom Institute of Agriculture, Technology and Sciences
Warner School of Food and Dairy Technology
Preparation and quality evaluation of protien rich functional biscuit fortified with aloevera gel
Preparation and quality evaluation of protien rich functional biscuit fortified with aloevera gel
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01_title.pdf
(118.28 KB)
02_certificate.pdf
(308.83 KB)
03_self attestation.pdf
(246.62 KB)
04_dedication.pdf
(106.97 KB)
05_acknowledgement.pdf
(104.21 KB)
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http://hdl.handle.net/10603/126566
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Warner School of Food and Dairy Technology
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