Loading...
Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
Browse
12 results
Search Results
ThesisItem Open Access Studies on Effect of Blend Ratio and Operating Parameters on Physical and Textural Properties of Rice-Potato Blended Extruded Snaks(JNKVV, Jabalpur, 2006) Dahekar, Atul Shyam; Singh, MohanThesisItem Open Access Process Optimization for Production of Extrudates Prepared from Soy-Rice Blend(JNKVV, Jabalpur, 2005) Singh, Pratibha; Daya, S. SinghThesisItem 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 Influence of processing parameters on extrusion cooked ready to eat snack from defatted soy-rice blends(JNKVV, Jabalpur, 2005) Garg, Sanjeev Kuamr; Singh, Daya S.ThesisItem 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 Storage of bengal gram and its products under modified atmosphere - its effects(JNKVV, Jabalpur, 2003) Khanna, Nidhi; Teckchandani, C. K.ThesisItem Open Access Studies on development of dehydrated puffed potato cubes(JNKVV, Jabalpur, 2005) Sharma, Bharti; Mukherjee, S.ThesisItem Open Access Study of shelf life on green pea pod with different atmodpheric condition and storage methods(JNKVV, Jabalpur, 2006) Raverkar, Aparna; Teckchandani, C. K.