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Optimization of process parameters for preparation of protien rich extrudate from brown rice and chickpea

By: Asati, AsthaContributor(s): Guide:Tiwari, V.KMaterial type: Text

TextPublication details: Jabalpur JNKVV 2018Description: 112 pgSubject(s): Post Harvest Process and Food EngineeringDDC classification: 631.5 ASA-O 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 ASA-O (Browse shelf(Opens below))	Available		T-84544

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Previous	631.43 YAD-D Design of drip irrigation system for different agro-climate of Madhya Pradesh	631.5 AHI-O Optimization of microwave heating and ambient tempering for accelerated drying of milk paneer	631.5 ANS-S Storability of brown and polished rice in different packaging at ambient conditions	631.5 ASA-O Optimization of process parameters for preparation of protien rich extrudate from brown rice and chickpea	631.5 AZA-D Development, testing and optimization of production technology for preparation of millet based, soy fortified, flavoured ready to eat extruded sweet snacks	631.5 BHA-D Drying characteristics study for sliced unripe mango	631.5 DAH-D Design, Development and testing of hot air pneumatic heating machine for roasting of cereals	Next

M.Tech (Post Harvest Process and Food Engineering)

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