Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Central Library Reference | Reference | 631.3 KHA-O (Browse shelf(Opens below)) | Available | T-105229 |
Ph.D (Post Harvest Process and Food Engineering)
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