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Optimization of process parameter for preparation of nutritious extrudate from brown rice-quinoa-green gram blend

By: Sharma, AnkitaContributor(s): Tiwari, V.KMaterial type: Text

TextPublication details: Jabalpur College of Agricultural Engineering Jabalpur 2022Description: 126Subject(s): Post Harvest Process and Food EngineeringDDC classification: 631.5 SHA-O Dissertation note: Ph.D. (Post Harvest Process and Food Engineering) Ph.D. (Post Harvest Process and Food Engineering)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	631.5 SHA-O (Browse shelf(Opens below))	Available		T-105731

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	631.5 SAT-P Process optimization for gossypol reduction and protein rich flour production from cottonseed for food and feed application	631.5 SHA-D Development and testing of device to detect milk adultration & spoilage	631.5 SHA-E Energy audit of frozen vegetable and fruit processing industry	631.5 SHA-O Optimization of process parameter for preparation of nutritious extrudate from brown rice-quinoa-green gram blend	631.5 SHR-O Optimization of process parameters for production of soy paneer	631.5 SIN-D Drying characteristics of pigeonpea by ohmic heating	631.5 SIN-V Varietal influence on milling yield of rice	Next

Ph.D. (Post Harvest Process and Food Engineering) Ph.D. (Post Harvest Process and Food Engineering)

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