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Cold Grinding Technology of few Spices

By: Shrivastava, Dhuruu ChandraContributor(s): Guide: Bera, M.BMaterial type: Text

TextPublication details: Jabalpur J.N.K.V.V. 1998Description: 95 pgSubject(s): Food Science and TechnologyDDC classification: 664 SHR-C Dissertation note: M.Sc.(Food Science and Technology)

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 SHR-C (Browse shelf(Opens below))	Available		T-34488

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Previous	664 SHA-S Studies on processing and utilization of foxtail millet for preparation of instant idli mix	664 SHR-B Biochemical, nutritional and acceptance studies on different soybean- based products	664 SHR-B Biochemical, nutritional and acceptance studies on different soybean- based products	664 SHR-C Cold Grinding Technology of few Spices	664 SHR-E Evaluation of nutritional quality of some common pulses with their comparative studies in the changes occurring after cooking	664 SHR-E Evaluation of nutritional quality of some common pulses with their comparative studies in the changes occurring after cooking	664 SHR-F Formulation and quality evaluation of composite flour for missi roti	Next

M.Sc.(Food Science and Technology)

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