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THE ELEMENTS OF STATICS AND DYNAMICS

By: S L LONEYMaterial type: Text

TextLanguage: English Publication details: CALCUTTA THE MACMILLAN COMPANY OF INDIA 1973Edition: 3Description: 347 PrintSubject(s): THE ELEMENTS OF STATICS AND DYNAMICSDDC classification: BB531.2L848E6

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
General Books	Central Library	BB531.2L848E6 (Browse shelf(Opens below))	Available	BOOK BANK		27278
General Books	Central Library	TR 531.2 L848 E (Browse shelf(Opens below))	Available	TEACHER REFERENCE		52550

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1 Formulation and development of nutri-rich ragi (Eleusin coracana L.) food products
by Goswami, Priyanka
2 Standardization of instant chakli using kutki and different pulses
by Golhani, Rama
3 Formulation and development of instant traditional food mix based on millets
by Roopa, S S
4 Development and evaluation of ready to drink malted milk powder from ragi (Eleucine coracana)
by Rathour, Suneel Kumar
5 Formulation and quality evaluation of composite flour for missi roti
by Shrinag, Bharti
6 Optimization of process temperature and brine concentration for canning of baby corn
by Kori, Sachin
7 Process standardization of ready to cook instant kheer mixes
by Kashyap, Anita
8 Formulation and standardization of nutri rich noodles
by Dwivedi, Hemraj
9 Optimization of process temperature and brine concentration for canning of sweet and baby corn
by Sekwadiya, Narayan
10 Soy fortification in instant mangodi mix
by Yadav, Swati
11 Process standardization and development of low gluten cookies
by Vishwakarma, Udaybeer
12 Optimization and formulation of nutri-rich snack food (Sev)
by Patel, Surendra Kumar
13 Development and evaluation of sattu based on amarnath, ragi and oat
by Mehra, Mayank
14 Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)
by Godse, Shriram Nivruti
15 Optimization of levels of ingredients for development of croissants from composite flour of Barley and Wheat
by Rajput, Ishita
16 Evaluation of dough rheological properties and bread making quality of composite flour blends of wheat and kodo millet flour
by Rashmitha,Vardhellly
17 Development and evaluation of burger buns from ragi and moringa leaf powder
by Boria, Aaradhna
18 Study on processing and quality characteristics of pasta based on amaranth grain flour
by Patel, Priyanka
19 Study the effect of deep fat frying and air frying on quality of low fat french fries from potato varieties
by Joundhlekar, Roshni
20 Screening of indigenous rice germplasm for quality traits
by Tarafdar, Pallav