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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
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ThesisItem Open Access Effect of Different Blends and Coagulants on Biochemical, Organolyptic and Textural Properties of Soy Paneer(JNKVV, Jabalpur, 2008) Sharma, Shruti; Singh, MohanThesisItem Open Access Process Development for Blending Sattu with Kodo flour for Preparation of Ready to Eat Snacks by Extrusion Cooking Technology(jnkvv, jabalpur, 2009) Kuamr, Devendra; Jain, S. K.