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Optimization of operational parameters of microwave heating for parboiling of paddy

By: Pandey, SanjanaContributor(s): Guide: Abroal, C.MMaterial type: Text

TextPublication details: Jabalpur JNKVV 2018Description: 63 pgSubject(s): Post Harvest Process and Food EngineeringDDC classification: 631.5 Dissertation note: M.Tech. ( Post Harvest Process and Food Engineering)

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	631.5 PAN-O (Browse shelf(Opens below))	Available		T-84549

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Previous	631.5 NAY-D Design and Development of Kodo Millet De-huskar (Roller Concave Type)	631.5 PAC-E Effect of storage period and storage structures on the quality of brown rice	631.5 PAN-E Effect of drying methods on quality attributes of pudina leaves	631.5 PAN-O Optimization of operational parameters of microwave heating for parboiling of paddy	631.5 PAT-A Application of microwaves for insects control in pigeon pea stored under ambient conditions	631.5 PAT-D Design and Development of Minor Millet De-husker	631.5 PUN-E Effect of degree of polishing on milling and cooking characteristics of paddy varieties	Next

M.Tech. ( Post Harvest Process and Food Engineering)

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