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  3. Agricultural & Food Engineering
  4. Studies on Hydrothermally Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch Using Various Heating Sources
Please use this identifier to cite or link to this item: http://www.idr.iitkgp.ac.in/xmlui/handle/123456789/12661
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dc.contributor.authorBarua, Sreejani-
dc.date.accessioned2023-03-23T05:31:28Z-
dc.date.available2023-03-23T05:31:28Z-
dc.date.issued2022-11-
dc.identifier.govdocNB17620-
dc.identifier.urihttp://www.idr.iitkgp.ac.in/xmlui/handle/123456789/12661-
dc.language.isoenen_US
dc.publisherIIT Kharagpuren_US
dc.subjectElephant Foot Yam Starchen_US
dc.subjectHeat Moisture Treatmenten_US
dc.subjectOptimizationen_US
dc.subjectStarch Digestogramen_US
dc.subjectRheologyen_US
dc.titleStudies on Hydrothermally Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch Using Various Heating Sourcesen_US
dc.typeThesisen_US
Appears in Collections:Studies on Hydrothermally Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch Using Various Heating Sources

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