Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/235465
| Title: | Formulation processing and extrusion cooking on quality characteristics of complementary foods |
| Researcher: | Kavitha S |
| Guide(s): | Parimalavalli R |
| Keywords: | Cook Foods Life Sciences,Agricultural Sciences,Food Science and Technology Quality |
| University: | Periyar University |
| Completed Date: | 2016 |
| Abstract: | newline |
| Pagination: | xix,248p |
| URI: | http://hdl.handle.net/10603/235465 |
| Appears in Departments: | Department of Food Science and Nutrition |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Attached File | 163.43 kB | Adobe PDF | View/Open |
| 02_certificate.pdf | 128.46 kB | Adobe PDF | View/Open | |
| 03_preliminary pages.pdf | 610.28 kB | Adobe PDF | View/Open | |
| 04_chapter 1.pdf | 270.61 kB | Adobe PDF | View/Open | |
| 05_chapter 2.pdf | 145.99 kB | Adobe PDF | View/Open | |
| 06_chapter 3.pdf | 370.77 kB | Adobe PDF | View/Open | |
| 07_chapter 4.pdf | 724.74 kB | Adobe PDF | View/Open | |
| 08_chapter 5.pdf | 824.95 kB | Adobe PDF | View/Open | |
| 09_chapter 6.pdf | 765.49 kB | Adobe PDF | View/Open | |
| 10_chapter 7.pdf | 2.71 MB | Adobe PDF | View/Open | |
| 11_chapter 8.pdf | 188.44 kB | Adobe PDF | View/Open | |
| 12_bibliography.pdf | 429.79 kB | Adobe PDF | View/Open | |
| 13_appendices.pdf | 207.92 kB | Adobe PDF | View/Open |
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