DEVELOPMENT OF EXTRUDED PRODUCTS FROM QUALITY PROTEIN MAIZE

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TextPublication details: LUDHIANA PAU 2018Description: 94Subject(s):

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Dissertation note: Ph.D. FOOD TECHNOLOGY BALJIT SINGH

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 N29D (Browse shelf(Opens below))	Not for loan	Cd of Thesis -302860		279902
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 N29D (Browse shelf(Opens below))	Not for loan	With Cd Acc.No-2799902		302860

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Previous	T664.725 M52D Development of Extruded Corn Dased Snack Food Product...Meat	T664.725 M52D Development of Extruded Corn Dased Snack Food Product...Meat	T 664.725 N29D DEVELOPMENT OF EXTRUDED PRODUCTS FROM QUALITY PROTEIN MAIZE	T 664.725 N29D DEVELOPMENT OF EXTRUDED PRODUCTS FROM QUALITY PROTEIN MAIZE	T 664.725 N31E Effect of pre - steaming of paddy on quality of rice and stability of bran	T664.725 N62D Development of Ohmic heating system for Processing &enhancement of	T664.725 N62D Development of Ohmic heating system for Processing &enhancement of	Next

Ph.D. FOOD TECHNOLOGY BALJIT SINGH

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