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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: Text

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)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
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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