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Optimization of process parameters for development of ready to eat extruded snacks from different blends of Sorghum, Barley and Bengal gram flours using extrusion cooking technology

Naveena, Byreddy

Optimization of process parameters for development of ready to eat extruded snacks from different blends of Sorghum, Barley and Bengal gram flours using extrusion cooking technology - Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2021 - 204

Ph.D.(Post Harvest Process and Food Engineering)

Subjects--Topical Terms:
Post Harvest Process and Food Engineering

Dewey Class. No.: 631.5 NAV-O

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