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Optimization of process parameter for preparation of nutritious extrudate from finger millet -lentil blend

By: Nagaraju, MContributor(s): Tiwari, V.KMaterial type: Text

TextPublication details: Jabalpur JNKVV 2021Description: 125Subject(s): Post Harvest Process and Food EngineeringDDC classification: 631.5 NAG-O Dissertation note: Ph.D. ( PHP & FE)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	631.5 NAG-O (Browse shelf(Opens below))	Available		T-105482

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Previous	631.5 MEE-O Optimization of process parameters for microwave drying of onion slices	631.5 MIS-E Effect of Packaging and storage period on the quality attributes of paddy grain	631.5 MOR-S Studies on postharvest quarantine heat treatment and ripening of banana	631.5 NAG-O Optimization of process parameter for preparation of nutritious extrudate from finger millet -lentil blend	631.5 NAY-D Design and Development of Kodo Millet De-huskar (Roller Concave Type)	631.5 PAC-E Effect of storage period and storage structures on the quality of brown rice	631.5 PAN-E Effect of drying methods on quality attributes of pudina leaves	Next

Ph.D. ( PHP & FE)

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