DEVELOPMENT AND NUTRITIONAL EVALUATION OF EXTRUSION COOKED READY-TO-EAT FOODS FROM JOWAR, WHEAT, HORSEGRAM AND DEFATTED SUNFLOWER SEED MEAL COMBINATIONS

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dc.contributor.advisorVAIDEHI, M P
dc.contributor.authorRAO, VARALAKSHMI
dc.date.accessioned2019-11-03T06:11:52Z
dc.date.available2019-11-03T06:11:52Z
dc.date.issued1982
dc.description.abstractAbstract not availableen_US
dc.identifier.citationNo. of references 110en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810133952
dc.keywordsEXTRUDED, BLENDS, PROTEIN, QUALITY, WEANLINGen_US
dc.language.isoenen_US
dc.pages117p.en_US
dc.publisherUNIVERSITY OF AGRICULTURAL SCIENCES, BANGALOREen_US
dc.research.problemDEVELOPMENT AND NUTRITIONAL EVALUATION OF EXTRUSION COOKED READY-TO-EAT FOODS FROM JOWAR, WHEAT, HORSEGRAM AND DEFATTED SUNFLOWER SEED MEAL COMBINATIONSen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeDEVELOPMENT AND NUTRITIONAL EVALUATION OF EXTRUSION COOKED READY-TO-EAT FOODS FROM JOWAR, WHEAT, HORSEGRAM AND DEFATTED SUNFLOWER SEED MEAL COMBINATIONSen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT AND NUTRITIONAL EVALUATION OF EXTRUSION COOKED READY-TO-EAT FOODS FROM JOWAR, WHEAT, HORSEGRAM AND DEFATTED SUNFLOWER SEED MEAL COMBINATIONSen_US
dc.typeThesisen_US
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