Formulation of chocolate (based on jaggery as sweetner): optimization of ingredents level using response surface methodology

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TextPublication details: GBPUA&T Pantnagar 2011Description: 98pSubject(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	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 626.6 G244F (Browse shelf(Opens below))		Available		451145
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 626.6 G244F (Browse shelf(Opens below))	:2	Available		451146

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Previous	TH 626.6 G239 E Effect of grain and machine parameter on milling responses of black gram	TH 626.6 G239 E Effect of grain and machine parameter on milling responses of black gram	TH 626.6 G239A Aerodynamic drag of farm grains	TH 626.6 G244F Formulation of chocolate (based on jaggery as sweetner): optimization of ingredents level using response surface methodology	TH 626.6 G244F Formulation of chocolate (based on jaggery as sweetner): optimization of ingredents level using response surface methodology	TH 626.6 G275M Modelling of the coriander grinding process under different operational conditions in a hammer mill	TH 626.6 G275M Modelling of the coriander grinding process under different operational conditions in a hammer mill	Next

M.Tech Process and Food Engineering

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