| 000 | 01223nam a22002897a 4500 | ||
|---|---|---|---|
| 001 | BD-DhSAU 9278 | ||
| 003 | BD-DhSAU | ||
| 005 | 20260209103131.0 | ||
| 008 | 150613b2018 bg a|||| m||| 00| 0 eng d | ||
| 040 | _aBD-DhSAU | ||
| 082 |
_222 _a574.192 _bN943 |
||
| 100 |
_aHIMU, NUSRAT SADIA _eRegistration # 16-07092 |
||
| 245 |
_aImpact of selected dietary fiber source addition
level on physicochemical properties, antioxidant
activity and cooking quality attributes of fiber
enriched pasta /
_bMS thesis |
||
| 260 |
_aSher-e-Bangla Agricultural University : _bDepartment of Biochemistry and molecular biology, _c2024. |
||
| 300 |
_axi, 106p. : _bill. ; _c30 cm. |
||
| 500 | _aMS thesis of Department of Biochemistry and molecular biology, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh | ||
| 504 | _aIncludes bibliographical reference. | ||
| 590 | _aNazmul | ||
| 650 | _adietary fiber source | ||
| 650 | _aphysicochemical properties, | ||
| 651 | _acooking quality attributes | ||
| 654 | _afiber enriched pasta | ||
| 700 |
_aProf. Md. Nuruddin Miah _eSuperviser |
||
| 700 |
_aProf. Dr. Md. Abdus Satter Miah _eCo-superviser |
||
| 942 |
_2ddc _cTHESIS |
||
| 999 |
_c18271 _d18270 |
||