EFFECT OF ENZYMATIC PRETREATMENT ON MILLING CHARACTERSTICS OF GREEN GRAM

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dc.contributor.advisorV.K SEHGAL
dc.contributor.authorPRAGYA JOHRY
dc.date.accessioned2020-03-06T09:57:04Z
dc.date.available2020-03-06T09:57:04Z
dc.date.issued2008
dc.description09052017_0006_0005_005656.pdf
dc.description.abstract09052017_0006_0005_Abstract.pdf
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810144467
dc.keywordsGREEN GRAM, MILLING CHARACTERSTICS, COOKING QUALITY, ENZYMATIC PRETRETMENT, SWELLING INDEX, SEED COAT, HYDROLYSIS, SPECIFIC ENERGY, TECHNOLOGY, TEMPERING
dc.language.isoENGLISH
dc.pages80p.
dc.publisherPUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA
dc.subAgricultural Engineering and Technology
dc.these.typeM.Tech.
dc.titleEFFECT OF ENZYMATIC PRETREATMENT ON MILLING CHARACTERSTICS OF GREEN GRAM
dc.typeThesis
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