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Optimization of process parameters for development of ready to eat extruded snacks from different blends of Sorghum, Barley and Bengal gram flours using extrusion cooking technology

By: Naveena, ByreddyContributor(s): Singh, MohanMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2021Description: 204Subject(s): Post Harvest Process and Food EngineeringDDC classification: 631.5 NAV-O Dissertation note: Ph.D.(Post Harvest Process and Food Engineering) Ph.D.(Post Harvest Process and Food Engineering)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	631.5 NAV-O (Browse shelf(Opens below))	Available		T-105973

Ph.D.(Post Harvest Process and Food Engineering) Ph.D.(Post Harvest Process and Food Engineering)

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