Extrusion Cooking Characteristics of Soy-Sorghum Blends for the Preparation of Snack Food
| dc.contributor.advisor | Daya, S. Singh | |
| dc.contributor.author | Duda, Kalpana | |
| dc.date.accessioned | 2017-06-19T06:16:53Z | |
| dc.date.available | 2017-06-19T06:16:53Z | |
| dc.date.issued | 2004 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810021729 | |
| dc.keywords | Cooking Characteristics,Snack Food | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 141 | en_US |
| dc.publisher | JNKVV, Jabalpur | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.subject | Cooking Characteristics,Snack Food | en_US |
| dc.theme | Post Harvest Process And Food Engineering | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Extrusion Cooking Characteristics of Soy-Sorghum Blends for the Preparation of Snack Food | en_US |
| dc.type | Thesis | en_US |
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