Process optimization for preparation of ready to eat extruded snacks from different blends of brown rice flour and water chestnut flour fortified with safed musali powder
Material type: TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2017Description: 310 pgSubject(s): PHP.& FEDDC classification: 631.5 Dissertation note: Ph.D.(Department of PHP & FE)Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Theses | Central Library Reference | Reference | 631.5 KAN-P (Browse shelf(Opens below)) | Available | T-84298 |
Ph.D.(Department of PHP & FE)
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