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Development and evaluation of sattu based on amarnath, ragi and oat

By: Mehra, MayankContributor(s): Guide: Kumar, Suman [ ]Material type: Text

TextPublication details: Jabalpur Department of Food Science & Technology 2016Description: 41pgSubject(s): FOOD SCIENCE & TECHNOLOGY | DDC classification: 664 Dissertation note: M.Sc.(Department of Food Science & Technology)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 MEH-D (Browse shelf(Opens below))	Available		T-83926

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Previous	664 KOR-O Optimization of process temperature and brine concentration for canning of baby corn	664 KUM-E Effect of different processing methods on nutritional quality of quinoa	664 MAR-S Study on nutritional and quality characteristics of Niger fortified cookies	664 MEH-D Development and evaluation of sattu based on amarnath, ragi and oat	664 NAF-P Physico-chemical and processing characteristics of some improved paddy varieties and heir products	664 NAG-D Development and quality evaluation of spray dried beetroot powder	664 NEM-P Physico-chemical and rheological characteristics of some wheat varieties grown in M.P	Next

M.Sc.(Department of Food Science & Technology)

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