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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
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ThesisItem Open Access STUDIES ON EXTRUSION COOKING OF LENTIL-RICE BLEND BY USING BRABENDER EXTRUDER(JNKVV,JABALPUR, 2008) GHURDE, NILESH ARUN; SINGH, DAYA S.ThesisItem Open Access Study on Drying Characteristics of Satawar Root (Asparagus racemosus, wild)(jnkvv, jabalpur, 2010) Mishra, Rajesh Kumar; Khandelwal, B. M.ThesisItem 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 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 on effect of different packaging methods on shelf life and quality of guava (Psidium guajava L.)(JNKVV, 2011) Hamad, Rajendra; Abroal, C.M.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