Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology
Material type: TextPublication details: Jablapur JNKVV 2019Description: 286 pgSubject(s): Post Harvest Process and Food Engineering-Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology | Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking TechnologyDDC classification: 631.3 Dissertation note: Ph.D (Post Harvest Process and Food Engineering)Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Theses | Central Library Reference | Reference | 631.3 KHA-O (Browse shelf(Opens below)) | Available | T-105229 |
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Ph.D (Post Harvest Process and Food Engineering)
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