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Development and quality evaluation of nutraceutical pasta

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BookPublisher: Tavanur 2016 Department of Food and Agricultural Process Engineering Description: 45.Report number: P 342DDC classification: Online resources: Click here to access online Summary: Development and quality evaluation of nutraceutical pasta

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Item type	Current location	Collection	Call number	Status	Date due	Barcode
Project Report	Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Reference	Reference Book	664 ANJ/DE (Browse shelf)	Available		KAU_KCAEFT-P 342

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Previous	664 ALF/PR Production of kokum juice powder using spray drying technology	664 AMU/EF Effect of modified atmosphere packaging and edible wax coating on shelf life of mango	664 ANA/OP Optimization of Microwave Assisted process for extraction of Pepper Mint Essential Oil	664 ANJ/DE Development and quality evaluation of nutraceutical pasta	664 ANN/D Development and Performance evaluation of power operated jackfruit seed separator	664 ANU/D Development and Evaluation of avacuum fried jackfruit chips (Artocarpus heterophylluS)	664 ANU/D Development and quality evaluation of nutrient enriched RTE	Next

Development and quality evaluation of nutraceutical pasta

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