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Feasibility of maize - soy for the preparation of low gluten mathri Mix

By: Agawal,PriyankaContributor(s): Guide: Singh,AlpanaMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2017Description: 58 pgSubject(s): Food TechnologyDDC classification: 664 Dissertation note: M.Sc.(Department of Food Technology )

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 AGR-F (Browse shelf(Opens below))	Available		T-84247

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	660.6 YAD-S Study on assessment of genetic diversity using morphological and molecular markers in fenugreek	6606.6 PAT-A Assessment of genetic diversity among NPT (new plant type) lines of rice using molecular markers	664 AGR-E Energy Management in Fruits and Vegetables Canning Industry	664 AGR-F Feasibility of maize - soy for the preparation of low gluten mathri Mix	664 AGR-S Stability Studies of Cooking Oil Heated Repeatedly For Deep Frying	664 ANS-D Development and quality evaluation of instant soup mix using moringa oleifera	664 ARU-E Evaluation of promising wheat varieties for dough Rheological properties and quality traits	Next

M.Sc.(Department of Food Technology )

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