1. Shodhganga@INFLIBNET
  2. Indian Institute of Technology Kharagpur
  3. Agricultural and Food Engineering
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/453365
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-01-27T04:57:20Z-
dc.date.available2023-01-27T04:57:20Z-
dc.identifier.urihttp://hdl.handle.net/10603/453365-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleNanoemulsion of Essential Oil of Betel Leaf Piper Betle L Formulation Characterization and Application in Food Preservation
dc.title.alternative
dc.creator.researcherRoy, Arnab
dc.subject.keywordAgricultural Engineering
dc.subject.keywordAgricultural Sciences
dc.subject.keywordLife Sciences
dc.description.note
dc.contributor.guideGuha, Proshanta
dc.publisher.placeKharagpur
dc.publisher.universityIndian Institute of Technology Kharagpur
dc.publisher.institutionAgricultural and Food Engineering
dc.date.registered
dc.date.completed2022
dc.date.awarded2022
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Agricultural and Food Engineering

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04_abstract.pdf80.11 kBAdobe PDFView/Open
80_recommendation.pdf546.94 kBAdobe PDFView/Open
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