Develpment and evaluation of protein enriched RTE extruded food products

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dc.contributor.advisorRajesh, G K
dc.contributor.authorAthira, K
dc.date.accessioned2020-07-14T09:45:14Z
dc.date.available2020-07-14T09:45:14Z
dc.date.issued2019
dc.identifier.sici174844en_US
dc.identifier.urihttp://hdl.handle.net/123456789/7979
dc.language.isoenen_US
dc.publisherDepartment of Processing and Food Engineering, KCAET, Tavanuren_US
dc.subjectExtrusion cookingen_US
dc.subjectPolyethyleneen_US
dc.subjectMoisture Contenten_US
dc.subjectReady to Eat(RTE) foodsen_US
dc.subjectWater Activityen_US
dc.subjectWater Absorption Index (WAI)en_US
dc.subjectWater Solubility Index (WSI)en_US
dc.subjectFinger millet
dc.titleDevelpment and evaluation of protein enriched RTE extruded food productsen_US
dc.typeThesisen_US

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