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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
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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 Studies On Preparation Of Ready To Eat Extruded Snack From An Optimized Blend Of Maize And Water Chestnut Flour(JNKVV, Jabalpur, 2007) Verma, Devendra Kumar; Singh, MohanThesisItem 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 Unknown Studies on development of dehydrated puffed potato cubes(JNKVV, Jabalpur, 2005) Sharma, Bharti; Mukherjee, S.