Extrusion cooking characteristics of soy-sorghum blends fr the preparation of snack food
Material type: TextLanguage: English Publication details: Jabalpur Department of Post Harvest Process and Food Engineering 2004Description: 92p. PrintSubject(s): POST HARVEST PROCESS AND FOOD ENGINEERING | POST HARVEST PROCESS AND FOOD ENGINEERINGDDC classification: 631.5Item type | Current library | Call number | Status | Date due | Barcode |
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Theses | Central Library | 631.5 KAL-E (Browse shelf(Opens below)) | Available | T-80592 |
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