Results
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A study on drying characteristics of mahua (Madhuca indica) flowers by Yadav, Arvind | Guide: Khandelwal, B.M [editor]. Material type:  Text; Format:
print
; Literary form:
Not fiction
Language: English Publication details: Jabalpur Department of Agricultual Engineering 2013Availability: Items available for loan: 1 Call number: 631.3 YAD-A.
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Studies on storability of brown rice by Kumar, Ankit | Guide: Tiwari, V.K [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English Publication details: Jabalpur Department of Post Harvest Process and Food Engineering 2014Availability: Items available for loan: 1 Call number: 631.3 KUM-S.
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Microwave drying of potato cubes followed by vacuum tempering by Wakde, Devish | Guide: Abroal, C.M [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English Publication details: Jabalpur Department of Post Harvest Process and Food Engineering 2014Availability: Items available for loan: 1 Call number: 631.3 WAK-M.
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Effect of planting dates on water use efficiency of paddy crop by Meshram, Priyanka | Guide: Kant, Deva [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English Publication details: Jabalpur Department of Soil and Water Engineering 2014Availability: Items available for loan: 1 Call number: 631.3 MES-E.
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Adaptive Irrigation management planning - a farmer's perspective by Thakur, Rakesh Kumar | Guide: Nema, R.K [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English Publication details: Jabalpur Department of Soil and Water Engineering 2014Availability: Items available for loan: 1 Call number: 631.3 THA-A.
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Development of process technology for quick cooking dhal by Basediya, Amrat Lal | Guide: Mukharjee, S [editor]. Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English Publication details: Jabalpur Department of Post Harvest Process and Food Engineering 2004Availability: Items available for loan: 1 Call number: 631.3 BAS-D.
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