| 000 | 00920nam a22001697a 4500 | ||
|---|---|---|---|
| 040 | _bEnglish | ||
| 082 |
_a631.3 _bKHA-O |
||
| 100 | _aKhanna, Nidhi | ||
| 245 | _aOptimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology | ||
| 260 |
_aJablapur _bJNKVV _c2019 |
||
| 300 | _a286 pg. | ||
| 502 | _bPh.D (Post Harvest Process and Food Engineering) | ||
| 650 | _aPost Harvest Process and Food Engineering-Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology | ||
| 653 | _aOptimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology | ||
| 700 | _aGuide: Singh, Mohan | ||
| 942 |
_2ddc _cTS |
||
| 999 |
_c1230115 _d1230115 |
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