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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
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ThesisItem Open Access Extrusion Cooking Characteristics of Soy-Sorghum Blends for the Preparation of Snack Food(JNKVV, Jabalpur, 2004) Duda, Kalpana; Daya, S. SinghThesisItem Open Access Extrusion characteristics of bengal gram broken and maize flour blends for the preparation of extruded snack food(JNKVV, Jabalpur, 2004) Amol; Singh, Daya S.ThesisItem Open Access Storage of dehydrated paan under modified atmosphere(JNKVV, Jabalpur, 2004) Dwivedi, Prabhat; Teckchandani, C. K.ThesisItem Open Access Studies on textural and sensory properties of soy paneer made from soy milk blended with buffalo milk in different proportions(JNKVV, Jabalpur, 2004) Kumar, Anil; Singh, Mohan