| 000 | 00662nam a22001577a 4500 | ||
|---|---|---|---|
| 040 | _bEnglish | ||
| 082 | _a631.5 NAV-O | ||
| 100 | _aNaveena, Byreddy | ||
| 245 | _aOptimization of process parameters for development of ready to eat extruded snacks from different blends of Sorghum, Barley and Bengal gram flours using extrusion cooking technology | ||
| 260 |
_aJabalpur _bJawaharlal Nehru Krishi Vishwa Vidyalaya _c2021 |
||
| 300 | _a204 | ||
| 502 |
_aPh.D.(Post Harvest Process and Food Engineering) _bPh.D.(Post Harvest Process and Food Engineering) |
||
| 650 | _aPost Harvest Process and Food Engineering | ||
| 700 | _aSingh, Mohan | ||
| 942 |
_2ddc _cTS |
||
| 999 |
_c1230922 _d1230922 |
||