Effect of enzymatic pretreatment on milling characteristics of green gram
Material type: TextPublication details: Ludhiana PAU 2008Edition: Processing and Food EngineeringDescription: 29cm; 65LSubject(s): DDC classification:- T 664.726 J52E
Item type | Current library | Call number | Status | Date due | Barcode | |
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Theses/ Dissertation | Mohinder Singh Randhawa Library | T 664.726 J52E (Browse shelf(Opens below)) | Not for loan | 249912 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 664.726 J52E (Browse shelf(Opens below)) | Not for loan | 249913 |
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SML-668 variety of green gram was selected for the study. Investigations were carried out to study the effect of enzymatic pretreatment on the milling characteristics of Green gram using Box Behnken design (Responses Surface Methodology). The parameters s
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