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Production of lentil brokens and barnyard millet based product using extrusion cooking technology

By: Pratishtha, DubeyContributor(s): Guide: Tiwari, V.KMaterial type: Text

TextPublication details: Jabalpur JNKVV 2018Description: 104 pgSubject(s): Agriculture Engineering | Production of lentil brokens and barnyard millet based product using extrusion cooking technologyDDC classification: 631.5 DUB-P Dissertation note: M.Tech.( Processing and Food Engineering)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	631.5 DUB-P (Browse shelf(Opens below))	Available		T-84896

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	631.5 DAH-P Performance evaluation of zero energy multi-fruit grader for size based grading of spherical vegetables	631.5 DAY-E Effect of degree of polishing on milling and cooking quality characteristics of rice from different paddy varieties	631.5 DNY-A Application of extrusion cooking technology for preparation of rice based iron enriched health food from Ashwagandha (Withania somnifera) powder	631.5 DUB-P Production of lentil brokens and barnyard millet based product using extrusion cooking technology	631.5 GAU-D Design, development and evaluation of tractor drawn seed cum pressurized aqua fertilizer drill	631.5 HAL-S Suitability of barnyard millet-green gram for development of high fiber extrudate	631.5 HAR-E Effect of microwave pre-heating on hot air drying of water chestnut	Next

M.Tech.( Processing and Food Engineering)

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