Statistics for 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).
Total visits
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| 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). | 7 |
Total visits per month
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| February 2024 | 0 |
| March 2024 | 2 |
| April 2024 | 1 |
| May 2024 | 0 |
| June 2024 | 0 |
| July 2024 | 0 |
| August 2024 | 1 |
File Visits
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| T-81674.pdf | 4 |