1. Shodhganga@INFLIBNET
  2. Maharaja Sayajirao University of Baroda
  3. Department of Foods and Nutrition
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/49337
Title: Occurrence of chemical and sensory changes during intermittent frying of french fries and bhajias in groundnut and cottonseed oil and studying the association between the fried food intake by the Gujarati housewives and non communicable diseases
Researcher: Gupta, Ashima
Guide(s): Sheth, Mini
Keywords: Chemical
Fried
Frying
Groundnut
Housewives
Intake
Non-Communicable
Occurrence
Upload Date: 10-Sep-2015
University: Maharaja Sayajirao University of Baroda
Completed Date: 31/10/2012
Abstract: Abstract available
Pagination: xix, 269p.
URI: http://hdl.handle.net/10603/49337
Appears in Departments:Department of Foods and Nutrition

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File67.88 kBAdobe PDFView/Open
02_certificate.pdf46.37 kBAdobe PDFView/Open
03_acknowledgement.pdf107.27 kBAdobe PDFView/Open
04_list of contents.pdf22.35 kBAdobe PDFView/Open
05_list of tables.pdf149.46 kBAdobe PDFView/Open
06_list of figures.pdf173.14 kBAdobe PDFView/Open
07_list of plates.pdf54.84 kBAdobe PDFView/Open
08_abstract.pdf156.82 kBAdobe PDFView/Open
09_chapter 1.pdf313.68 kBAdobe PDFView/Open
10_chapter 2.pdf7.05 MBAdobe PDFView/Open
11_chapter 3.pdf82.7 kBAdobe PDFView/Open
12_chapter 4.pdf3.48 MBAdobe PDFView/Open
13_results and discussion.pdf15.86 MBAdobe PDFView/Open
14_summary and conclusion.pdf387.28 kBAdobe PDFView/Open
15_implications of study.pdf81.75 kBAdobe PDFView/Open
16_future scope.pdf35.71 kBAdobe PDFView/Open
17_research publications.pdf55.68 kBAdobe PDFView/Open
18_bibliography.pdf1.4 MBAdobe PDFView/Open
19_appendix.pdf860.45 kBAdobe PDFView/Open
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