1. Shodhganga@INFLIBNET
  2. Jadavpur University
  3. Department of Food Technology and Bio-Chemical Engineering
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/500156
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-07-19T08:49:37Z-
dc.date.available2023-07-19T08:49:37Z-
dc.identifier.urihttp://hdl.handle.net/10603/500156-
dc.description.abstractnewline
dc.format.extentiv, 76 p.
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleImprovement of bread characteristics using by products from Indian tropical fruits
dc.title.alternative
dc.creator.researcherPathak, Debasmita
dc.subject.keywordAntioxidant activity
dc.subject.keywordMango Peel
dc.subject.keywordNatural antioxidant
dc.description.note
dc.contributor.guideChakraborty, Runu and Raychaudhuri, Utpal
dc.publisher.placeKolkata
dc.publisher.universityJadavpur University
dc.publisher.institutionDepartment of Food Technology and Bio-Chemical Engineering
dc.date.registered
dc.date.completed2020
dc.date.awarded2023
dc.format.dimensions
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Food Technology and Bio-Chemical Engineering

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File13.39 kBAdobe PDFView/Open
02_prelimpages.pdf358.94 kBAdobe PDFView/Open
03_abstract.pdf23.17 kBAdobe PDFView/Open
04_chapter 1.pdf274.43 kBAdobe PDFView/Open
05_chapter 2.pdf360.2 kBAdobe PDFView/Open
06_chapter 3.pdf630.74 kBAdobe PDFView/Open
07_chapter 4.pdf513.98 kBAdobe PDFView/Open
08_future scope.pdf104.97 kBAdobe PDFView/Open
09_annexures.pdf264.68 kBAdobe PDFView/Open
80_recommendation.pdf13.39 kBAdobe PDFView/Open
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