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Optimization of operational and feed parameters for development of ready to eat extruded snack from blends of maize flour and potato powder enriched with full fat soy flour

By: Abroal, C.MContributor(s): Singh, MohanMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2021Description: 210Subject(s): Post Harvest Process and Food EngineeringDDC classification: 631.5 ABR-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 ABR-O (Browse shelf(Opens below))	Available		T-105975

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

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