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Development of Millet Based Flour with High Resistant Starch Content Through Different Processing Methods Thoo, Regima

By: Thoo, RegimaMaterial type: Text

TextPublication details: Pusa, Samastipur CCS, RPCAU 2025Description: 116pSubject(s): Msc. Community Science | ThesisDDC classification: 664.72 Dissertation note: Msc. Community Science 2025

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Dr. Rajendra Prasad Central Agricultural University Pusa,

664.72 T48D (Browse shelf)

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Previous	664.72 K96D Development of Finger Millet Muffins	664.72 M53D Development of Biodegradable Plates From makhana Shell Powder	664.72 S12P Performance Evaluation of Equipments for Primary Processing of Millets	664.72 T48D Development of Millet Based Flour with High Resistant Starch Content Through Different Processing Methods	664.7207 R42F Food Grain Product Technology and Quality Characteristics /	664.7228 K16G Genomic Insights of Lipid Content in Rice Bran Oil Through META-QTL Analysis	664.724 B61D Development and Evaluation of Corn-Based Nutrient-Enriched Extruded Product Incorporated with Pigeon Pea and Elephant Foot Yam	Next

Msc. Community Science 2025

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