Development of technology for instant mung beans

By:

Kondal, Shilpa

Material type: Text

TextPublication details: Ludhiana PAU 2011Edition: Food Science and TechnologyDescription: 29cm. ; 62Subject(s):

DDC classification:

T 664.756 K94D

Summary: A study was carried out to develop instant mung beans (Vigna radiata) using extrusion technology. Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was used to analyze the effect of feed moisture (14-18 percent), screw spee

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.756 K94D (Browse shelf(Opens below))	Not for loan		250973

A study was carried out to develop instant mung beans (Vigna radiata) using extrusion technology. Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was used to analyze the effect of feed moisture (14-18 percent), screw spee

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