OPTIMIZATION OF PROCESSINGPARAMETERS FOR PREPARATION OFEXTRUDED PRODUCT USING PEARLMILLET FLOUR BLENDED WITHDEFATTED PEANUT FLOUR

Contributor(s): CHOCHA DHRUV 2050222005 | Dr. P. R. DavaraMaterial type: TextTextSeries: OPTIMIZATION OF PROCESSINGPARAMETERS FOR PREPARATION OFEXTRUDED PRODUCT USING PEARLMILLET FLOUR BLENDED WITHDEFATTED PEANUT FLOURSubject(s): PROCESSING AND FOOD ENGINEERINGDissertation note: M.Tech AUG 2024
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Theses Theses Junagadh Agricultural University
Reference Not For Loan T3873

M.Tech AUG
2024

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