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Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology

Khanna, Nidhi

Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology - Jablapur JNKVV 2019 - 286 pg.

Subjects--Topical Terms:
Post Harvest Process and Food Engineering-Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology

Subjects--Index Terms: Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology

Dewey Class. No.: 631.3 / KHA-O

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