1. Shodhganga@INFLIBNET
  2. Periyar University
  3. Department of Food Science and Nutrition
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/394930
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2022-07-22T09:14:52Z-
dc.date.available2022-07-22T09:14:52Z-
dc.identifier.urihttp://hdl.handle.net/10603/394930-
dc.description.abstractnewline
dc.format.extent158p
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleFormulation and quality evaluation of foxtail millet pulse blend and solanum nigrum fortified pasta products
dc.title.alternative
dc.creator.researcherR Bhuvaneswari
dc.subject.keywordFoxtail
dc.subject.keywordMillet
dc.subject.keywordNigrum
dc.description.note
dc.contributor.guideP Nazni
dc.publisher.placeSalem
dc.publisher.universityPeriyar University
dc.publisher.institutionDepartment of Food Science and Nutrition
dc.date.registered2015
dc.date.completed2020
dc.date.awarded2022
dc.format.dimensions92mm
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Food Science and Nutrition

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File307.28 kBAdobe PDFView/Open
02_certificate page.pdf295.56 kBAdobe PDFView/Open
03_priliminary page.pdf696.96 kBAdobe PDFView/Open
04_chapter 1.pdf411.87 kBAdobe PDFView/Open
05_chapter 2.pdf677.34 kBAdobe PDFView/Open
06_chapter 3.pdf668.61 kBAdobe PDFView/Open
07_chapter 4.pdf1.28 MBAdobe PDFView/Open
08_chapter 5.pdf571.49 kBAdobe PDFView/Open
09_bibliography.pdf519.18 kBAdobe PDFView/Open
10_appendices.pdf320.58 kBAdobe PDFView/Open
80_recommendation.pdf877.83 kBAdobe PDFView/Open
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