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Effect of different processing methods on nutritional quality of quinoa

By: Kumar, MahendraContributor(s): Singh, AlpanaMaterial type: Text

TextPublication details: Jabalpur JNKVV 2020Description: 94 pgSubject(s): Food Technology | Effect of different processing methods on nutritional quality of quinoaDDC classification: 664 KUM-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 KUM-E (Browse shelf(Opens below))	Available		T-105021

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Previous	664 KAS-P Process standardization of ready to cook instant kheer mixes	664 KHA-B Biochemical and nutritional evaluation of some forest products	664 KOR-O Optimization of process temperature and brine concentration for canning of baby corn	664 KUM-E Effect of different processing methods on nutritional quality of quinoa	664 MAR-S Study on nutritional and quality characteristics of Niger fortified cookies	664 MEH-D Development and evaluation of sattu based on amarnath, ragi and oat	664 NAF-P Physico-chemical and processing characteristics of some improved paddy varieties and heir products	Next

M.Sc.(Food Technology)

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