1. Shodhganga@INFLIBNET
  2. University of Mysore
  3. Department of Studies in Food Scinece and Nutrition
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/205190
Title: Nutritional composition and quality of selected traditional and commercially processed foods
Researcher: Bhavya, S. N.
Guide(s): Jamuna Prakash
Keywords: Baked Product
Commercially Processed Foods
Nutritional Quality - Cereal Foods
Snack Foods
Traditional Processed Foods
University: University of Mysore
Completed Date: 2017
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/205190
Appears in Departments:Department of Studies in Food Scinece and Nutrition

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File72.47 kBAdobe PDFView/Open
02_certificate.pdf227.91 kBAdobe PDFView/Open
03_acknowledgement.pdf162.75 kBAdobe PDFView/Open
04_abstract.pdf90.1 kBAdobe PDFView/Open
05_contents.pdf179.53 kBAdobe PDFView/Open
06_list of tables.pdf263.02 kBAdobe PDFView/Open
07_list of tigures.pdf154.15 kBAdobe PDFView/Open
08_abbreviation.pdf181.75 kBAdobe PDFView/Open
09_introduction.pdf289.67 kBAdobe PDFView/Open
10_review of literature.pdf728.17 kBAdobe PDFView/Open
11_methodology.pdf984.37 kBAdobe PDFView/Open
12_results and discussion.pdf2.19 MBAdobe PDFView/Open
13_summary and conclusion.pdf324.53 kBAdobe PDFView/Open
14_references.pdf435.13 kBAdobe PDFView/Open
15_appendix.pdf302.55 kBAdobe PDFView/Open
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