Modeling of extrusion processing of wheat and wheat - black soybean blend using artificial neural network (ANN) and response surface methodology (RSM)

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TextLanguage: ENG Publication details: GBPUA&T Pantnagar 2004Description: 130pSubject(s):

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Dissertation note: M.Tech Process and food engineering

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Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 626.6 S555M (Browse shelf(Opens below))		Available	213122
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 626.6 S555M (Browse shelf(Opens below))		Available	406235
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 626.6 S555M (Browse shelf(Opens below))	:2	Available	406236

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Previous	TH 626.6 S533D Development of Idli like fermented food utilizing Pigeonpea mill by-products and optimization of parameters	TH 626.6 S555M Modeling of extrusion processing of wheat and wheat - black soybean blend using artificial neural network (ANN) and response surface methodology (RSM)	TH 626.6 S555M Modeling of extrusion processing of wheat and wheat - black soybean blend using artificial neural network (ANN) and response surface methodology (RSM)	TH 626.6 S555M Modeling of extrusion processing of wheat and wheat - black soybean blend using artificial neural network (ANN) and response surface methodology (RSM)	TH 626.6 S558 E Enzyme reaction kinetics and storage behaviour of enzyme pre-treated rapeseed	TH 626.6 S558 E Enzyme reaction kinetics and storage behaviour of enzyme pre-treated rapeseed	TH 626.6 S558 K Kinetics of moisture absorption by soyflour	Next

M.Tech Process and food engineering

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