載入...

QR Code

Comparative Studies on Single-Screw Extruded Products using Cereal Flours

書目詳細資料
主要作者:	Nishad Mon K.T
格式:	Dissertation
出版:	Calicut University SHS 2004
主題:	Food Science and Technology

相似書籍

Development of Fish Enriched Extruded Snack Product
由: Jinu T. Jose
出版: (2013)

A Comparative Study of Frozen Fish Balls Coated with Conventional and Extruded Bread Crumbs
由: K.Bijith
出版: (2010)

Standardisation of baby powder using kunnan banana flour
由: Lulu Najila S.K
出版: (2017)

Evaluation of different banana flour for cookies
由: Aswani R.S
出版: (2017)

Effect of Raw and Toasted Red Gram Flour on Chapathi Making Quality of Whole Wheat Flour
由: Krishnendu Mohan
出版: (2009)

Preparation of high fibre biscuits by using minor cereals
由: Steffy Susan Thomas
出版: (2011)

Studies on Extrusion Characteristics of Rice Flour Blended with Selected Spices
由: Mufseena P.V
出版: (2013)

Maida, Commercial Atta, Whole Wheat Flour in Bread Manufacture: a Comparative Study of their Quality Parameters
由: Mufeed V.
出版: (2010)

Nutritional Assessment and Value Added Products from Jackfruit Seed Flour artocarpus heterophyllus lam.
由: Mohammed Farshad Hamza
出版: (2013)

Effect of Differently Treated Soyabean Flour on Quality of Biscuits
由: Hasker E.
出版: (2003)

Development of protein enriched noodles by usung soy flour
由: Shanil
出版: (2017)

Optimization of processing parameters for brown seaweed (sargassum wightii) enriched extruded snacks
由: Ananya T.
出版: (2016)

Development of Cereal Based Fermented Beverage
由: Jimshad Rahman P.K
出版: (2008)

Studies on Physico-Chemical and Sensory Evaluations of Wheat Bread Modified with Pumkin Flour
由: Fahad K.
出版: (2013)

Development and standardization of coconut flour based noodles and evaluation of its characteristics
由: Mohammed Shafeeque K.K
出版: (2016)

Development and stadardization of coconut flour based bread and evaluation of its characteristics
由: Nashid P.
出版: (2016)

Development and Quality Assessment of Pasta made from Green Bana Flour
由: Raheesa C.
出版: (2014)

Value Addition of Jackfruit Seed Flour in Formulation of Instant Noodles artocarpus heterophyllus Lam.
由: Chinju K.S
出版: (2014)

Studies on Comparison Between Conventional and Extruded Bread Crumbs on the Quality and Storage Stability of Coated Fish Cutlet During Frozen Storage
由: Santhi Joseph
出版: (2009)

Nutritional Composition, Microbial and Sensory Status of Popcorn-based Food Enriched with Cashew Nut Flour
由: Faheema Mumthaz
出版: (2013)

Studies on Bioactive Constituents of Sesame Oil
由: Jaseena K.T
出版: (2006)

Develpment and evaluation of Protein enriched RTE extruded food Products
由: Athira K
出版: (2019)

Preparation of Fish Paste Products Using Deep Sea Fish
由: Moosa P.
出版: (2004)

Comparative Study between Neera Jaggery and Jaggery from other Sources and Development of Product from Neera Jaggery
由: Thasni D.
出版: (2014)

Comparative Evaluation of Two Related Species of Sarasaparilla using Various Quality Assessment Methods
由: Rupesh M.
出版: (2015)

A Comparative Study of Mulberry Leaf Tea and Green Tea
由: Muhammed Shafeeq C.P
出版: (2014)

Comparative Evaluation of Biological Efficacy of Spirulina Capsules and Fresh Samples using Various in-vitro Techniques
由: Vipin M.
出版: (2014)

Super oxide Scavenging Activity of Neera using Multiple Methods and Comparative Evaluation with Neera Extract
由: Aswin S.
出版: (2015)

Development of burfi incorporated with finger millet (eleusine corocana)
由: Afeefa K.T
出版: (2017)

A Comparative Study on Antioxidant Activities of Different Varieties of Solanum Melongena
由: Abdul Nasar P.
出版: (2008)

Studies on the Development and Stability of Protein Rich Pasta Product
由: Sajeer T.T
出版: (2007)

Cereal science and technology
由: Palmer, G H
出版: (1989)

Development of Smoked Tuna Products in Different Media Using Coconut Husk in Indigenous Retortable Pouches
由: Rajitha R.
出版: (2005)

Standardisation of methodology for the production of banana crispy product(Murukku)
由: Varsha C K
出版: (2017)

Proximate Composition and Antibacterial Properties of Green Tea and Black Tea : a Comparative study
由: Minhaj M.
出版: (2013)

Quality Parameters of Oils and Fats: a Comparative Study Between Marketed and Extracted Samples
由: Jackson Michael
出版: (2008)

Studies on the Esterification of Phytosterolswith Fish Oil Using Different Catalysts and Conditions
由: Umeshkumar K.P
出版: (2005)

The production of medicated jam from pineapple fruits using cyclea peltata as a substitute for commercial pectin
由: Mahira P.K
出版: (2016)

Preparation of Smoked Product from Threadfin Bream and its Storage Study
由: Sajeev M.
出版: (2006)

Potato : production, processing and products
出版: (1991)