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Optimization of levels of different ingredients for production of Pasta made from Multi millet composite flour using response surface methodology

By: Tomor, Ajay KumarContributor(s): Parihar, PMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2023Description: 156Subject(s): Food Science & TechnologyDDC classification: 664 TOM-O Dissertation note: Ph.D. (Food Science & Technology) Ph.D. (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 TOM-O (Browse shelf(Opens below))	Available		T-105881

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 TAR-S Screening of indigenous rice germplasm for quality traits	664 TOM-E Effect of fertilizers on the seed quality characteristics of soybean (glycine max)	664 TOM-E Effect of fertilizers on the seed quality characteristics of soybean (glycine max)	664 TOM-O Optimization of levels of different ingredients for production of Pasta made from Multi millet composite flour using response surface methodology	664 TRI-E Effect of Processing Condition on the Anti-nutritional Factors and Nutritional Quality Characteristics of Bengalgram Seed	664 UGH-O Optimization of levels of baking ingedients for production of kodo millet flour fortified muffins	664 UYA-P Process optimization of osmo dried karonda candy	Next

Ph.D. (Food Science & Technology) Ph.D. (Food Science & Technology)

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