K. Kamaljit
Department of Food Science and Technology, PAU, Ludhiana-141004, Punjab, India
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K. Amarjeet
Department of Food Science and Technology, PAU, Ludhiana-141004, Punjab, India
S. Tarvinder Pal
Department of Food Science and Technology, PAU, Ludhiana-141004, Punjab, India
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How to cite this article
K. Kamaljit, K. Amarjeet and S. Tarvinder Pal, 2011. Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread. American Journal of Food Technology, 6: 306-313.
DOI: 10.3923/ajft.2011.306.313
URL: https://scialert.net/abstract/?doi=ajft.2011.306.313
DOI: 10.3923/ajft.2011.306.313
URL: https://scialert.net/abstract/?doi=ajft.2011.306.313