1. Shodhganga@INFLIBNET
  2. University of Allahabad
  3. Department of Food Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/361609
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2022-02-11T07:11:45Z-
dc.date.available2022-02-11T07:11:45Z-
dc.identifier.urihttp://hdl.handle.net/10603/361609-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titlePhysicochemical and Spectroscopic Study of Different Food Products Developed From Madhuca Species
dc.title.alternative
dc.creator.researcherSingh Vinti
dc.subject.keywordAgricultural Sciences
dc.subject.keywordFood Science and Technology
dc.subject.keywordLife Sciences
dc.description.note
dc.contributor.guideRai Awadhesh Kumar
dc.publisher.placeAllahabad
dc.publisher.universityUniversity of Allahabad
dc.publisher.institutionDepartment of Food Technology
dc.date.registered
dc.date.completed2017
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Food Technology

Files in This Item:
File Description SizeFormat 
80_recommendation.pdfAttached File349.75 kBAdobe PDFView/Open
acknowledgement and contents.pdf653.45 kBAdobe PDFView/Open
certificates.pdf251.36 kBAdobe PDFView/Open
chapter-1.pdf1.26 MBAdobe PDFView/Open
chapter-2.pdf1.14 MBAdobe PDFView/Open
chapter-3.pdf694.17 kBAdobe PDFView/Open
chapter-4.pdf1.53 MBAdobe PDFView/Open
chapter-5.pdf4.61 MBAdobe PDFView/Open
chapter-6.pdf390.09 kBAdobe PDFView/Open
publications.pdf353.66 kBAdobe PDFView/Open
summary.pdf315.2 kBAdobe PDFView/Open
thesis cover.pdf43.43 kBAdobe PDFView/Open
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