| Type of Material: | Thesis |
| Title: | Influence of processing parameters on extrusion cooked ready -to-eat snack from millet and pulse-brokens blends |
| Researcher: | Chakraborty, Subir Kumar |
| Guide: | Singh, Dheer |
| Department: | Institute of Food Science and Technology |
| Publisher: | Bundelkhand University |
| Place: | Jhansi |
| Year: | January, 2008 |
| Language: | Arabic |
| Subject: | Food technology | Pulse-brokens blends |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
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| 001 | 261042 | |
| 003 | IN-AhILN | |
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| 035 | __ | |a(IN-AhILN)th_261042 |
| 040 | __ | |aBNDK_284001|dIN-AhILN |
| 041 | __ | |aara |
| 100 | __ | |aChakraborty, Subir Kumar|eResearcher |
| 110 | __ | |aInstitute of Food Science and Technology|bBundelkhand University|dJhansi |
| 245 | __ | |aInfluence of processing parameters on extrusion cooked ready -to-eat snack from millet and pulse-brokens blends |
| 260 | __ | |aJhansi|bBundelkhand University|cJanuary, 2008 |
| 502 | __ | |bPhD |
| 518 | __ | |oDate of Notification|d2008-01 |
| 653 | __ | |aFood technology |
| 653 | __ | |aPulse-brokens blends |
| 700 | __ | |aSingh, Dheer|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/11675|yShodhganga |
| 905 | __ | |anotification |
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