Process Development for Blending Sattu with Kodo flour for Preparation of Ready to Eat Snacks by Extrusion Cooking Technology

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dc.contributor.advisorJain, S. K.
dc.contributor.authorKuamr, Devendra
dc.date.accessioned2017-06-01T07:18:52Z
dc.date.available2017-06-01T07:18:52Z
dc.date.issued2009
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810013622
dc.keywordsCooking Technology, Snacksen_US
dc.language.isoenen_US
dc.pages255en_US
dc.publisherjnkvv, jabalpuren_US
dc.subProcessing and Food Engineeringen_US
dc.subjectCooking Technology, Snacksen_US
dc.themePost Harvest Process and Food Engineeringen_US
dc.these.typeM.Scen_US
dc.titleProcess Development for Blending Sattu with Kodo flour for Preparation of Ready to Eat Snacks by Extrusion Cooking Technologyen_US
dc.typeThesisen_US
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