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effect of physicochemical and processing characteristics on quality of puffed rice prepared from improved paddy varieties

By: Patel,HradeshContributor(s): Guide: Rajput, L.P.SMaterial type: Text

TextPublication details: Jabalpur JNKVV 2018Description: 71 pgSubject(s): Food TechnologyDDC classification: 664 PAT-E Dissertation note: M.Sc.(Food Technology)

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 PAT-E (Browse shelf(Opens below))	Available		T-84497

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Previous	664 PAR-D Development and Evaluation of Fermented Fruit Juice from Ripened Banana	664 PAR-N Nutritional Quality Evaluation of Fababean Seed as Affected by Various Domestic Processing Methods	664 PAT-D Development and nutritional evaluation of wheat and barley composite flour cookies using response surface methodology	664 PAT-E effect of physicochemical and processing characteristics on quality of puffed rice prepared from improved paddy varieties	664 PAT-F Formulation of low calorie guava bar with stevia and satawar	664 PAT-N Nutritional and Keeping Quality Characteristics of "Dhokla" Blended with Defatted Soyflour	664 PAT-O Optimization and formulation of nutri-rich snack food (Sev)	Next

M.Sc.(Food Technology)

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