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Formulation development and evaluation of sev made from bengal gram in combinatiion with sorghum flour

TextLanguage: English Publication details: Jabalpur Department of Food Science & Technology 2008Description: 69p. PrintSubject(s): FOOD SCIENCE & TECHNOLOGY | FOOD SCIENCE & TECHNOLOGYDDC classification: 664

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Central Library	664 KUM-F (Browse shelf(Opens below))	Available		T-81591

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Previous	664 KHA-B Biochemical and nutritional evaluation of some forest products	664 KOR-O Optimization of process temperature and brine concentration for canning of baby corn	664 KUM-E Effect of different processing methods on nutritional quality of quinoa	664 KUM-F Formulation development and evaluation of sev made from bengal gram in combinatiion with sorghum flour	664 KUM-S Studies on probiotic spray dried milk powder	664 KUR-P Process standardization for the development of value added product based on amranth and its quality evaluation	664 MAR-S Study on nutritional and quality characteristics of Niger fortified cookies	Next

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