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Optimization and quality evaluation of cookies prepared from composite flour of Pearl millet and Niger

By: Saini, Vivek KumarContributor(s): Bajpai, DeepaliMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2023Description: 105Subject(s): Food Science & TechnologyDDC classification: 664 SAI-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 SAI-O (Browse shelf(Opens below))	Available		T-105883

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 SAH-F Faba bean (vicia faba L.) processing technology and utilization	664 SAH-O Optimization of levels of banking ingredients for production of buns from barley and wheat flour	664 SAH-S Studies on Set Yoghurt made from Pure Cow and Buffalo Milk using mixed Culture Type T and Type TL(S.Thermophillus and L.bulagaricus)	664 SAI-O Optimization and quality evaluation of cookies prepared from composite flour of Pearl millet and Niger	664 SHA-F Formulation and evaluation of low gluten vermicelli using quinoa	664 SHA-O Optimization of various processing parameters for development of customized 3D printed bakery product	664 SHA-S Studies on Probiotic Spray Dried Acidophilus Milk Powder	Next

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

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