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  2. FACULTY OF FAMILY AND COMMUNITY SCIENCES (HOME SCIENCE)
  3. DEPARTMENT OF FOODS AND NUTRITION
  4. DISSERTATION-FN
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/3251
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dc.contributor.authorNIKAM, SIDDHANT-
dc.date.accessioned2023-05-30T23:00:55Z-
dc.date.available2023-05-30T23:00:55Z-
dc.date.issued2023-05-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/3251-
dc.publisherThe Maharaja Sayajirao University of Barodaen_US
dc.subjectBakery foodsen_US
dc.subjectResidentialen_US
dc.subjectFaten_US
dc.subjectFoods and Nutritionen_US
dc.titleSITUATIONAL ANALYSIS OF CONSUMPTION OF BAKERY FOODS AMONG UNIVERSITY RESIDENTIAL STUDENTS AND STUDY THE TRANS FAT CONTENT AND SENSORY PROPERTIES OF BAKERY PRODUCTS PREPARED WITH INTERESTERIFIED (IE) FATen_US
dc.typeOtheren_US
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