1. Shodhganga@INFLIBNET
  2. Amity University, Noida
  3. Amity Institute of Food Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/410916
Title: Effect of Frying Parameters on Total Fat and Trans Fatty Acid Content of Fried Food Prepared at Commercial Household Level Coupled with Social Awareness Generation
Researcher: Jain, Akanksha
Guide(s): Selvamurthy, William and Passi, Santosh Jain
Keywords: Frying Parameters
Hospitality Leisure Sport and Tourism
Social Awareness
Social Sciences
Social Sciences General
Trans Fatty Acid
University: Amity University, Noida
Completed Date: 2020
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/410916
Appears in Departments:Amity Institute of Food Technology

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01_title.pdfAttached File17.9 kBAdobe PDFView/Open
02_declaration.pdf105.93 kBAdobe PDFView/Open
03_certificate.pdf359 kBAdobe PDFView/Open
04_acknowledgement.pdf237.63 kBAdobe PDFView/Open
05_content.pdf159.6 kBAdobe PDFView/Open
06_list of graph and table.pdf219.24 kBAdobe PDFView/Open
07_abstract.pdf183.17 kBAdobe PDFView/Open
08_chapter 1.pdf192.23 kBAdobe PDFView/Open
09_chapter 2.pdf1.45 MBAdobe PDFView/Open
10_chapter 3.pdf1.72 MBAdobe PDFView/Open
11_chapter 4.pdf2.72 MBAdobe PDFView/Open
12_chapter 5.pdf454.56 kBAdobe PDFView/Open
13_references.pdf356.23 kBAdobe PDFView/Open
80_recommendation.pdf471.26 kBAdobe PDFView/Open
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