Effect of enzymatic pretreatment on milling characteristics of green gram

By:

Johry, Pragya

Material type: Text

TextPublication details: Ludhiana PAU 2008Edition: Processing and Food EngineeringDescription: 29cm; 65LSubject(s):

DDC classification:

T 664.726 J52E

Summary: 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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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
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

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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