Rheology of rice and millet flours and batters Related to quality parameters of cooked and Extruded products

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dc.contributor.guideR.VISVANATHAN
dc.coverage.spatial
dc.creator.researcherDeepthi susan P.E.
dc.date.accessioned2019-03-26T10:27:07Z
dc.date.available2019-03-26T10:27:07Z
dc.date.awarded
dc.date.completed2015
dc.date.registered18-08-2011
dc.description.abstractnewline
dc.description.note
dc.format.accompanyingmaterialDVD
dc.format.dimensions
dc.format.extent
dc.identifier.urihttp://hdl.handle.net/10603/234827
dc.languageEnglish
dc.publisher.institutionAgrl. Process Engg.
dc.publisher.placeCoimbatore
dc.publisher.universityTamil Nadu Agricultural University
dc.relation
dc.rightsuniversity
dc.source.universityUniversity
dc.subject.keywordLife Sciences,Agricultural Sciences,Food Science and Technology
dc.titleRheology of rice and millet flours and batters Related to quality parameters of cooked and Extruded products
dc.title.alternative
dc.type.degreePh.D.

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