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

Authors

  • Abdul Raheem Mi

Abstract

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Published

01-07-2016

How to Cite

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

Issue

Vol 4 Issue 3 2016 (Jul-Sep)

Section

Original Article(s)