Optimization of process parameter for preparation of nutritious extrudate from brown rice-quinoa-green gram blend
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 | 631.5 SHA-O (Browse shelf(Opens below)) | Available | T-105731 |
Ph.D. (Post Harvest Process and Food Engineering) Ph.D. (Post Harvest Process and Food Engineering)
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