Sumon, Mukherjee (2004) Characterization of agglomeration process using a model food powder as a function of moisture content. [Student Project Report] (Submitted)
![[thumbnail of T-1848.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "T-1848.pdf")
PDF
T-1848.pdf - Submitted Version
Restricted to Repository staff only
Download (6MB)
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | agglomeration process, rice flour, moisture content |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice |
| Divisions: | Food Engineering |
| Depositing User: | Somashekar K S |
| Date Deposited: | 20 Jun 2024 10:42 |
| Last Modified: | 20 Jun 2024 10:42 |
| URI: | http://ir.cftri.res.in/id/eprint/17895 |
Actions (login required)
- View Item