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Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology

By: Khanna, NidhiContributor(s): Guide: Singh, MohanMaterial type: Text

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	631.3 KHA-O (Browse shelf(Opens below))	Available		T-105229

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Previous	631.3 GOP-F Feasibility testing of front hitch and PTO mounted system for indian agricultural tractor	631.3 GOU-P Performance evaluation of different sowing techniques of paddy cultivation in vertisol	631.3 KAN-D Design and development of self-propelled unit for wet-land rotary weeders	631.3 KHA-O Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology	631.3 KUM-E Energetics of sugarcane in the district of Narsinghpur, Madhya Pradesh	631.3 MAN-W Water footprint assessment of livestock in banjar river watershed	631.3 MEE-D Development of manual operated two row planter for onion seeds	Next

Ph.D (Post Harvest Process and Food Engineering)

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