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Develpment of extrusion cooked food product using by-products of dhal milling industry

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2015Description: 103pgSubject(s): POST HARVEST PROCESS AND FOOD ENGINEERING | DDC classification: 631.5 Dissertation note: M.Tech.(Department of Post Harvest Process and Food Engineering)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	631.5 THO-D (Browse shelf(Opens below))	Available		T-83723

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	631.5 SIN-D Drying characteristics of pigeonpea by ohmic heating	631.5 SIN-V Varietal influence on milling yield of rice	631.5 THA-E Effect of premilling treatment on milling performance of dalmill	631.5 THO-D Develpment of extrusion cooked food product using by-products of dhal milling industry	631.5 TIW-O Optimisation of microwave heating parameters for parboiling of soaked paddy	631.5 UME-P Preservation of blanhed irradiated shredded cabbage by individual quick freezing	631.5 YAD-O Optimization of extruder operating parameter for production of 'phalahari' extrudates	Next

M.Tech.(Department of Post Harvest Process and Food Engineering)

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