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Optimization of various processing parameters for development of customized 3D printed bakery product

By: Sharma, MadhviContributor(s): Parihar, PratibhaMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2023Edition: Ph.DDescription: 243Subject(s): Food Science & TechnologyDDC classification: 664 SHA-O Dissertation note: 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 SHA-O (Browse shelf(Opens below))	Available		T-105988

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-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	664 SHA-S Studies on the Feasibility of Ragi Flour as A Substrate for Microbial Production of Amylolytic Enzyme	664 SHA-S Studies on processing and utilization of foxtail millet for preparation of instant idli mix	Next

Ph.D. (Food Science & Technology)

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