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Process development for blending sattu with kodo flour for preparation of ready to eat snacks by extrusion cooking technology

TextPublication details: Jabalpur Department of Post Harvest Process and Food Engineering 2009Subject(s): Post Harvest Process and Food EngineeringDDC classification: 631.5 Dissertation note: Singh, Mohan Department of Post Harvest Process and Food Engineering, Jabalpur M.Tech 2009

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Central Library	631.5 (Browse shelf(Opens below))	Available		T-82215

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Previous	631.47 BUR-S Soil Survey Laboratory Methods Manual	631.47 TN 2 F FINAL REPORT OF THE ALL INDIA SOIL SURVEY SCHEME	631.47 TN 2 F FINAL REPORT OF THE ALL INDIA SOIL SURVEY SCHEME	631.5 Process development for blending sattu with kodo flour for preparation of ready to eat snacks by extrusion cooking technology	631.5 Soy-oil extraction using combined pretreatment of enzymatic hydrolysis and ohmic heating	631.5 Design, development and testing of groundnut testa remover	631.5 Study on drying characteristics of satawar root (Asparagus racemosus, wild)	Next

Singh, Mohan Department of Post Harvest Process and Food Engineering, Jabalpur M.Tech 2009

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