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/10603/308642
Title: Studies on the development of neutraceutical foods using extrusion technology
Researcher: Kour, Jasmeet
Guide(s): Saxena, D C and Singh, Sukhcharn
Keywords: Agricultural Sciences
Extrusion process
Food Science and Technology
Functional foods
Life Sciences
Neutraceutical foods
University: Sant Longowal Institute of Engineering and Technology
Completed Date: 2020
Abstract: file attached
Pagination: 328 p.
URI: http://hdl.handle.net/10603/308642
Appears in Departments:Department of Food Engineering and Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File73.79 kBAdobe PDFView/Open
02_certificate.pdf201.53 kBAdobe PDFView/Open
03_dedication.pdf32.41 kBAdobe PDFView/Open
04_acknowledgements.pdf149.82 kBAdobe PDFView/Open
05_abstract.pdf327.1 kBAdobe PDFView/Open
06_content.pdf119.99 kBAdobe PDFView/Open
07_list of figures.pdf173.06 kBAdobe PDFView/Open
08_list of tables.pdf151.93 kBAdobe PDFView/Open
09_symbols and abbreviations.pdf461.58 kBAdobe PDFView/Open
10_chapter 1.pdf726.12 kBAdobe PDFView/Open
11_chapter 2.pdf345.42 kBAdobe PDFView/Open
12_chapter 3.pdf282.4 kBAdobe PDFView/Open
13_chapter 4.pdf5.18 MBAdobe PDFView/Open
14_references.pdf421.76 kBAdobe PDFView/Open
15_appendices.pdf240.26 kBAdobe PDFView/Open
16_list of publications.pdf268.52 kBAdobe PDFView/Open
80_recommendation.pdf258.17 kBAdobe PDFView/Open
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