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Infrared based trermal treatment of grains : studies on physicochemical properties, shelf -life extension and engineering aspects /

By: Deepa CContributor(s): Hebbar, Umersh H [guide ]Material type: Text

TextLanguage: eng Description: xii, 142 p. ; 30 cmSubject(s): Micronization of maize | Maize cultivation-- India | Colour attributes of maize pastaDDC classification: 549.12 DEE Dissertation note: Ph.D. University of Mysore, Department of Studies in Food Science. 2016.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	549.12 DEE (Browse shelf (Opens below))	Not for loan		T9010

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Previous	543.1 MEY Food chemistry /	543.1 MEY Food chemistry /	547.7 BER Biogenesis of natural compounds /	549.12 DEE Infrared based trermal treatment of grains : studies on physicochemical properties, shelf -life extension and engineering aspects /	572 ROO Role of alginate in gel formation : characterization and applications for developing textured products	572 ROO Role of alginate in gel formation : characterization and applications for developing textured products	572.39 SHY Formulatioan and nutritional evaluation of dietary supplements utilizing fruit and vegetable bio-waste	Next

Ph.D.

University of Mysore, Department of Studies in Food Science. 2016.

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