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IGNOU Self Learning Material (SLM)
10. School of Agriculture (SOA)
Levels
Diploma / Post Graduate Diploma Programmes
Current
Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds (DPVCPO)
BPVI-031 Food Fundamentals
BPVI-032 Food Microbiology
BPVI-033 Milling of Wheat, Maize and Coarse Grains
BPVI-034 Baking and Flour Confectionary
BPVI-035 Paddy Processing
BPVI-036 Processing of Pulses and Oilseeds
BPVI-037 Food Quality Testing and Evaluation
BPVI-038 Entrepreneurship and Marketing
Programme Guide - DPVCPO
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Issue Date
Title
Contributor(s)
2018
BPVI-033 Practical Manual
Reddy, K. Venkateshwar
;
Hadimani, Nirmala
;
Rao, P. Haridas
2018
Block-3 Fundamentals of Baking
Kumar, P. Krishna
;
Patel, M.M.
;
Rao, P. Haridas
2018
Block-1 Flour Quality
Rao, P. Haridas
;
Rahim, Abdul
2017
Unit-8 Technology of Biscuits
Rao, P. Haridas
2017
Unit-1 Physical and Chemical Characteristics of Flour
Rao, P. Haridas
2017
Unit-10 Technology of Pasta Products
Rao, P. Haridas
Discover
Contributor
1
Hadimani, Nirmala
1
Kumar, P. Krishna
1
Patel, M.M.
1
Rahim, Abdul
1
Reddy, K. Venkateshwar
Date issued
3
2017
3
2018