PROCESS STANDARDIZATION & PREPARATION OF COOKIES BY INCORPORATION OF DIFFERENT LEVELS OF OAT BRAN

  • Abdul Raheem Mi

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Mi, A. R. (2016). PROCESS STANDARDIZATION & PREPARATION OF COOKIES BY INCORPORATION OF DIFFERENT LEVELS OF OAT BRAN. Innovare Journal of Food Sciences, 4(3), 1-3. Retrieved from https://innovareacademics.in/journals/index.php/ijfs/article/view/11891
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