Influence of processing parameters on extrusion cooked ready -to-eat snack from millet and pulse-brokens blends

dc.contributor.guide	Singh, Daya S	en_US
dc.contributor.guide	Singh, Dheer
dc.coverage.spatial	Home science	en_US
dc.creator.researcher	Chakraborty, Subir Kumar	en_US
dc.date.accessioned	2013-10-03T06:59:51Z
dc.date.available	2013-10-03T06:59:51Z
dc.date.awarded	n.d.	en_US
dc.date.completed	January, 2008	en_US
dc.date.issued	2013-10-03
dc.date.registered	n.d.	en_US
dc.description.abstract	None	en_US
dc.description.note	Bibliography p. 134-143 and Summary p. 127-133	en_US
dc.format.accompanyingmaterial	None	en_US
dc.format.dimensions	-	en_US
dc.format.extent	143p.	en_US
dc.identifier.uri	http://hdl.handle.net/10603/11675
dc.language	English	en_US
dc.publisher.institution	Institute of Food Science and Technology	en_US
dc.publisher.place	Jhansi	en_US
dc.publisher.university	Bundelkhand University	en_US
dc.relation	-	en_US
dc.rights	university	en_US
dc.source.inflibnet	INFLIBNET	en_US
dc.subject.keyword	Food technology	en_US
dc.subject.keyword	pulse-brokens blends	en_US
dc.title	Influence of processing parameters on extrusion cooked ready -to-eat snack from millet and pulse-brokens blends	en_US
dc.title.alternative	-	en_US
dc.type.degree	Ph.D.	en_US