Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology
| dc.contributor.advisor | Singh, Mohan | |
| dc.contributor.author | Khanna, Nidhi | |
| dc.date.accessioned | 2022-02-02T11:01:18Z | |
| dc.date.available | 2022-02-02T11:01:18Z | |
| dc.date.issued | 2019 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810181577 | |
| dc.keywords | Post-Harvest Process and Food Engineering | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 286 pg. | en_US |
| dc.publisher | Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur | en_US |
| dc.research.problem | Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.theme | Post-Harvest Process and Food Engineering | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Optimization of Process Parameters for the Development of Bitter-Gourd and Water Chestnut Blended Parboiled Rice Based Extrudates through Extrusion Cooking Technology | en_US |
| dc.type | Thesis | en_US |
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