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Functional and Antioxidant Properties of Muffins Prepared from Combination of Black Rice and Refined Wheat

Chayanika Deb, Supervisor: Dr. Kawaljit Singh Sandhu

Functional and Antioxidant Properties of Muffins Prepared from Combination of Black Rice and Refined Wheat - Department of Food Science & Technology, MRSPTU, Bathinda 2020

Subjects--Topical Terms:
Food Science and Technology

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Functional and Antioxidant Properties of Muffins Prepared from Combination of Black Rice and Refined Wheat

Website Designed and Developed by MRSPTU Central Library TeamE-mail Id: librarian@mrsptu.ac.in

Website Designed and Developed by MRSPTU Central Library Team

E-mail Id: librarian@mrsptu.ac.in