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 (Record no. 1230922)

MARC details
000 -LEADER
fixed length control field 00662nam a22001577a 4500
040 ## - CATALOGING SOURCE
Language of cataloging English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 631.5 NAV-O
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Naveena, Byreddy
245 ## - TITLE STATEMENT
Title 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
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Jabalpur
Name of publisher, distributor, etc Jawaharlal Nehru Krishi Vishwa Vidyalaya
Date of publication, distribution, etc 2021
300 ## - PHYSICAL DESCRIPTION
Extent 204
502 ## - DISSERTATION NOTE
Dissertation note Ph.D.(Post Harvest Process and Food Engineering)
Degree type Ph.D.(Post Harvest Process and Food Engineering)
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Post Harvest Process and Food Engineering
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Singh, Mohan
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type Theses
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Accession No. / Barcode Date last seen Bill Date Koha item type
          Reference Central Library Central Library Reference 12/09/2024 College of Agriculture Jabalpur   631.5 NAV-O T-105973 12/09/2024 12/09/2024 Theses
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