Effect of Incorporating spirulina in Extruded Product of Rice and Maize and to Study their Nutritional, textural and Shelf Life Parameters
| dc.contributor.advisor | Pandey, Sheela | |
| dc.contributor.author | Relan, Archana | |
| dc.date.accessioned | 2017-06-19T06:44:01Z | |
| dc.date.available | 2017-06-19T06:44:01Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810021754 | |
| dc.keywords | Incorporating Spirulina,Nutritional, Textural | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 139 | en_US |
| dc.publisher | JNKVV, Jabalpur | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | Incorporating Spirulina,Nutritional, Textural | en_US |
| dc.theme | Food Science & Technology | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Effect of Incorporating spirulina in Extruded Product of Rice and Maize and to Study their Nutritional, textural and Shelf Life Parameters | en_US |
| dc.type | Thesis | en_US |
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