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FOOD SCIENCE AND TECHNOLOGY ABSTRACTS by E J MANN. Material type:  Text; Format:
print
; Literary form:
Not fiction
Language: English Publication details: ENGLAND C.A.B. INTERNATIONAL WALLINGFORD 1977Availability: Items available for reference: Not for loan (41) .
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Standardization of instant chakli using kutki and different pulses by Golhani, Rama | Guide: Singh, Alpana [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2015Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 GOL-S.
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Formulation and quality evaluation of composite flour for missi roti by Shrinag, Bharti | Guide: Singh, Alpana [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2015Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 SHR-F.
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Process standardization of ready to cook instant kheer mixes by Kashyap, Anita | Guide: Parihar, P [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 KAS-P.
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Formulation and standardization of nutri rich noodles by Dwivedi, Hemraj | Guide: Tomar, A.K [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 DWI-F.
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Soy fortification in instant mangodi mix by Yadav, Swati | Guide: Singh, Alpana [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 YAD-S.
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Process standardization and development of low gluten cookies by Vishwakarma, Udaybeer | Guide: Khan, M.A [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 VIS-P.
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Optimization and formulation of nutri-rich snack food (Sev) by Patel, Surendra Kumar | Guide: Khan, M.A [ ]. Material type: Text Publication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 PAT-O.
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Development and evaluation of sattu based on amarnath, ragi and oat by Mehra, Mayank | Guide: Kumar, Suman [ ]. Material type: Text Publication details: Jabalpur Department of Food Science & Technology 2016Dissertation note: M.Sc.(Department of Food Science & Technology) Availability: Items available for loan: 1 Call number: 664 MEH-D.
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