Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/49337
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.coverage.spatial | Foods and Nutrition | en_US |
| dc.date.accessioned | 2015-09-10T09:27:34Z | - |
| dc.date.available | 2015-09-10T09:27:34Z | - |
| dc.date.issued | 2015-09-10 | - |
| dc.identifier.uri | http://hdl.handle.net/10603/49337 | - |
| dc.description.abstract | Abstract available | en_US |
| dc.format.extent | xix, 269p. | en_US |
| dc.language | English | en_US |
| dc.relation | 10.1-10.23 | en_US |
| dc.rights | university | en_US |
| dc.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 | en_US |
| dc.title.alternative | en_US | |
| dc.creator.researcher | Gupta, Ashima | en_US |
| dc.subject.keyword | Chemical | en_US |
| dc.subject.keyword | Fried | en_US |
| dc.subject.keyword | Frying | en_US |
| dc.subject.keyword | Groundnut | en_US |
| dc.subject.keyword | Housewives | en_US |
| dc.subject.keyword | Intake | en_US |
| dc.subject.keyword | Non-Communicable | en_US |
| dc.subject.keyword | Occurrence | en_US |
| dc.description.note | en_US | |
| dc.contributor.guide | Sheth, Mini | en_US |
| dc.publisher.place | Vadodara | en_US |
| dc.publisher.university | Maharaja Sayajirao University of Baroda | en_US |
| dc.publisher.institution | Department of Foods and Nutrition | en_US |
| dc.date.registered | n.d. | en_US |
| dc.date.completed | 31/10/2012 | en_US |
| dc.date.awarded | n.d. | en_US |
| dc.format.dimensions | 31cm. | en_US |
| dc.format.accompanyingmaterial | None | en_US |
| dc.source.university | University | en_US |
| dc.type.degree | Ph.D. | en_US |
| Appears in Departments: | Department of Foods and Nutrition | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Attached File | 67.88 kB | Adobe PDF | View/Open |
| 02_certificate.pdf | 46.37 kB | Adobe PDF | View/Open | |
| 03_acknowledgement.pdf | 107.27 kB | Adobe PDF | View/Open | |
| 04_list of contents.pdf | 22.35 kB | Adobe PDF | View/Open | |
| 05_list of tables.pdf | 149.46 kB | Adobe PDF | View/Open | |
| 06_list of figures.pdf | 173.14 kB | Adobe PDF | View/Open | |
| 07_list of plates.pdf | 54.84 kB | Adobe PDF | View/Open | |
| 08_abstract.pdf | 156.82 kB | Adobe PDF | View/Open | |
| 09_chapter 1.pdf | 313.68 kB | Adobe PDF | View/Open | |
| 10_chapter 2.pdf | 7.05 MB | Adobe PDF | View/Open | |
| 11_chapter 3.pdf | 82.7 kB | Adobe PDF | View/Open | |
| 12_chapter 4.pdf | 3.48 MB | Adobe PDF | View/Open | |
| 13_results and discussion.pdf | 15.86 MB | Adobe PDF | View/Open | |
| 14_summary and conclusion.pdf | 387.28 kB | Adobe PDF | View/Open | |
| 15_implications of study.pdf | 81.75 kB | Adobe PDF | View/Open | |
| 16_future scope.pdf | 35.71 kB | Adobe PDF | View/Open | |
| 17_research publications.pdf | 55.68 kB | Adobe PDF | View/Open | |
| 18_bibliography.pdf | 1.4 MB | Adobe PDF | View/Open | |
| 19_appendix.pdf | 860.45 kB | Adobe PDF | View/Open |
Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).
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