1. Shodhganga@INFLIBNET
  2. Sant Longowal Institute of Engineering and Technology
  3. Department of Food Engineering and Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/125651
Title: Tamarind pulp powder process optimization characterization and shelf life assessment
Researcher: Muzaffar, Khalid
Guide(s): Kumar, Pradyuman
Keywords: Atomization
Hygroscopicity
Physicochemical
Tamarind
University: Sant Longowal Institute of Engineering and Technology
Completed Date: 2016
Abstract: Abstract available
Pagination: 119p.
URI: http://hdl.handle.net/10603/125651
Appears in Departments:Department of Food Engineering and Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File36.28 kBAdobe PDFView/Open
02_certificates.pdf8.91 kBAdobe PDFView/Open
03_dedication.pdf17.3 kBAdobe PDFView/Open
04_abstract.pdf20.14 kBAdobe PDFView/Open
05_acknowledgement.pdf11.6 kBAdobe PDFView/Open
06_table of contents.pdf20.65 kBAdobe PDFView/Open
07_list of figures.pdf54.35 kBAdobe PDFView/Open
08_list of tables.pdf10.66 kBAdobe PDFView/Open
09_symbols and abbrevations.pdf73.15 kBAdobe PDFView/Open
10_chapter 1.pdf58.5 kBAdobe PDFView/Open
11_chapter 2.pdf246.92 kBAdobe PDFView/Open
12_chapter 3.pdf452.79 kBAdobe PDFView/Open
13_chapter 4.pdf2.95 MBAdobe PDFView/Open
14_chapter 5.pdf48.27 kBAdobe PDFView/Open
15_references.pdf50.33 kBAdobe PDFView/Open
16_appendices.pdf198.88 kBAdobe PDFView/Open
17_list of publications.pdf11.31 kBAdobe PDFView/Open
Show full item record


Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).

Altmetric Badge: