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Optimization of levels of different ingredients for production of Pasta made from Multi millet composite flour using response surface methodology

By: Tomor, Ajay KumarContributor(s): Parihar, PMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2023Description: 156Subject(s): Food Science & TechnologyDDC classification: 664 TOM-O Dissertation note: Ph.D. (Food Science & Technology) Ph.D. (Food Science & Technology)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 TOM-O (Browse shelf(Opens below))	Available		T-105881

Ph.D. (Food Science & Technology) Ph.D. (Food Science & Technology)

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