Extrusion characteristics of bengal gram broken and maize flour blends for the preparation of extruded snack food

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dc.contributor.advisorSingh, Daya S.
dc.contributor.authorAmol
dc.date.accessioned2017-06-16T07:37:09Z
dc.date.available2017-06-16T07:37:09Z
dc.date.issued2004
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810020887
dc.keywordsSnack Food, Agricultual Engineeringen_US
dc.language.isoenen_US
dc.pages153en_US
dc.publisherJNKVV, Jabalpuren_US
dc.subPost Harvest Technologyen_US
dc.subjectSnack Food, Agricultual Engineeringen_US
dc.themePost Harvest Technologyen_US
dc.these.typeM.Tech.en_US
dc.titleExtrusion characteristics of bengal gram broken and maize flour blends for the preparation of extruded snack fooden_US
dc.typeThesisen_US
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