Studies on preparation of ready-to-eat-snacks from rice-defatted soy flour and winter cherry powder blends by using extrusion cooking technology

By: Seth, NeerajContributor(s): Guide: Mandhyan, B.L [editor]Material type: TextTextLanguage: English Series: PH.DPublication details: Jabalpur Department of Post Harvest Process and Food Engineering 2008Description: 224p. PrintSubject(s): FARM MACHINERY & POWER ENGINEERING | AGRICULTURAL ENGINEERINGDDC classification: 631.3
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Theses Theses Central Library
631.3 SET-S (Browse shelf(Opens below)) Available T-81672

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