Optimization of operational and feed parameters for development of ready to eat extruded snack from blends of maize flour and potato powder enriched with full fat soy flour
Abroal, C.M.
Optimization of operational and feed parameters for development of ready to eat extruded snack from blends of maize flour and potato powder enriched with full fat soy flour - Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2021 - 210
Ph.D.(Post Harvest Process and Food Engineering)
Post Harvest Process and Food Engineering
631.5 ABR-O
Optimization of operational and feed parameters for development of ready to eat extruded snack from blends of maize flour and potato powder enriched with full fat soy flour - Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2021 - 210
Ph.D.(Post Harvest Process and Food Engineering)
Post Harvest Process and Food Engineering
631.5 ABR-O