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

By: Kanojia,VarshaContributor(s): Guide: Singh,MohanMaterial type: TextTextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2017Description: 310 pgSubject(s): PHP.& FEDDC classification: 631.5 Dissertation note: Ph.D.(Department of PHP & FE)
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Reference 631.5 KAN-P (Browse shelf(Opens below)) Available T-84298

Ph.D.(Department of PHP & FE)

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