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Optimization of process parameters for production of kodo millet flakes using response surface methodology

By: Patidar, SumeetContributor(s): Shukla, S.SMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2023Description: 75Subject(s): Food Science & TechnologyDDC classification: 664 PAT-O Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 PAT-O (Browse shelf(Opens below))	Available		T-105888

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	664 PAT-F Formulation of low calorie guava bar with stevia and satawar	664 PAT-N Nutritional and Keeping Quality Characteristics of "Dhokla" Blended with Defatted Soyflour	664 PAT-O Optimization and formulation of nutri-rich snack food (Sev)	664 PAT-O Optimization of process parameters for production of kodo millet flakes using response surface methodology	664 PAT-S Suituability of kodo millet (Pespalum Scrobicultum) Varieties for puffing.	664 PAT-S Study on processing and quality characteristics of pasta based on amaranth grain flour	664 PAT-S Studies on puffing, popping and flaking characteristics of JNKVV released varieties of paddy	Next

M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology)

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