Normal view MARC view ISBD view

Evaluation of Some Sorghum (Sorghum bicolor (L.)) Varieties for Popping Characteristics

TextPublication details: Jabalpur Department of Food Science & Technology 2011Subject(s): Food Science & TechnologyDDC classification: 664 Dissertation note: Parihar, Pratibha Department of Food Science & Technology, Jabalpur M.Sc. 2011

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Central Library	664 (Browse shelf(Opens below))	Available		T-82703

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	664 Optimization of Levels of Baking Ingredients for Development of Sugar Free Biscuits Using Sucrolase	664 Effect of Edible Coating to Extend the Shelf-Life of Guava Fruits	664 Development and Evaluation of Besan made from Chickpea, Soybean and Field Pea (Batri)	664 Evaluation of Some Sorghum (Sorghum bicolor (L.)) Varieties for Popping Characteristics	664 Evaluation of Physioco-chemical Nutritional and Puffing Quality of Some Maize (Zea mays) Varieties	664 Optimization of Levels of Baking Ingredients for Development of Sugar Free Cake, Using Sucralose	664 Standardization of Dosages of Gamma Radiation and Packaging Requirement for Preservation of Tofu (Soy Paneer)	Next

Parihar, Pratibha Department of Food Science & Technology, Jabalpur M.Sc. 2011

There are no comments on this title.

to post a comment.