Optimization of process parameters for development of protein enrichard rice (oriyza sativa) based snack food through extrusion cooking

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dc.contributor.advisorSingh, Mohan
dc.contributor.authorVerma, Devendra Kumar
dc.date.accessioned2017-06-15T10:50:46Z
dc.date.available2017-06-15T10:50:46Z
dc.date.issued2010
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810020655
dc.keywordsSnack Food Cookingen_US
dc.language.isoenen_US
dc.pages318en_US
dc.publisherJNKVV, Jabalpuren_US
dc.subPost Harvest Technologyen_US
dc.subjectSnack Food Cookingen_US
dc.themePost Harvest Process and Food Engineeringen_US
dc.these.typePh.Den_US
dc.titleOptimization of process parameters for development of protein enrichard rice (oriyza sativa) based snack food through extrusion cookingen_US
dc.typeThesisen_US
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