| 000 | 00572nam a22001577a 4500 | ||
|---|---|---|---|
| 040 | _bEnglish | ||
| 082 |
_a631.5 _bKAN-P |
||
| 100 | _aKanojia,Varsha | ||
| 245 | _aProcess optimization for preparation of ready to eat extruded snacks from different blends of brown rice flour and water chestnut flour fortified with safed musali powder | ||
| 260 |
_aJabalpur _bJawaharlal Nehru Krishi Vishwavidyalaya Jabalpur _c2017 |
||
| 300 | _a310 pg. | ||
| 502 | _bPh.D.(Department of PHP & FE) | ||
| 650 | _aPHP.& FE | ||
| 700 | _aGuide: Singh,Mohan | ||
| 942 |
_2ddc _cTS |
||
| 999 |
_c1227646 _d1227646 |
||