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Studies on puffing, popping and flaking characteristics of JNKVV released varieties of paddy

By: Patle, Praveen KumarContributor(s): Upadhyay, AnubhaMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2023Description: 118Subject(s): Food Science & TechnologyDDC classification: 664 PAT-S 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 PAT-S (Browse shelf(Opens below))	Available		T-105880

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-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	664 PUL-E Evaluation of Rheological and Burger bun quality of whole black wheat flour	664 RAJ-E Evaluation of nutritional and parching quality of different chickpea cultivars of JNKVV	664 RAJ-O Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat	Next

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

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