INVESTIGATIONS ON APPLICATION OF EXTRUSION COOKING TECHNOLOGY FOR PREPARATION OF READY TO EAT EXTRUDED SNACK FROM DIFFERNT BLENDS OF RICE, MAIZE, DEFATTED SOY-FLOUR AND SAFED MUSALI (CHLOROPHYTUM BORIVILIANUM).

MANDHYAN, B.L.SINGH, MOHAN2019-05-202019-05-202008http://krishikosh.egranth.ac.in/handle/1/5810103910ennullINVESTIGATIONS ON APPLICATION OF EXTRUSION COOKING TECHNOLOGY FOR PREPARATION OF READY TO EAT EXTRUDED SNACK FROM DIFFERNT BLENDS OF RICE, MAIZE, DEFATTED SOY-FLOUR AND SAFED MUSALI (CHLOROPHYTUM BORIVILIANUM).Thesis