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Optimization of process parameters for production of soy paneer

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2015Description: 72pgSubject(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 SHR-O (Browse shelf(Opens below))	Available		T-83726

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 SHA-E Energy audit of frozen vegetable and fruit processing industry	631.5 SHA-O Optimization of process parameter for preparation of nutritious extrudate from brown rice-quinoa-green gram blend	631.5 SHR-D Drying characteristics of microwave pre-heated fresh chickpea pods by hot air oven drying	631.5 SHR-O Optimization of process parameters for production of soy paneer	631.5 SIN-D Drying characteristics of pigeonpea by ohmic heating	631.5 SIN-V Varietal influence on milling yield of rice	631.5 SUR-D Development and testing of green pea pod shelling machine	Next

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

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