1. Shodhganga@INFLIBNET
  2. Banaras Hindu University
  3. Department of Dairy Science & Food Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/561644
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2024-04-29T12:02:51Z-
dc.date.available2024-04-29T12:02:51Z-
dc.identifier.urihttp://hdl.handle.net/10603/561644-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleProcess Optimization for Manufacturing of Parwal Trichosanthes dioica Sweet through Value Addition
dc.title.alternative
dc.creator.researcherKumar, Sunil
dc.subject.keywordAgricultural Sciences
dc.subject.keywordFood industry and trade--Value Addition
dc.subject.keywordFood Science and Technology
dc.subject.keywordLife Sciences
dc.subject.keywordProcessed foods--Sweets--Parwal
dc.description.note
dc.contributor.guideRai, D C
dc.publisher.placeVaranasi
dc.publisher.universityBanaras Hindu University
dc.publisher.institutionDepartment of Dairy Science and Food Technology
dc.date.registered
dc.date.completed2023
dc.date.awarded2023
dc.format.dimensions
dc.format.accompanyingmaterialCD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Dairy Science & Food Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File499.33 kBAdobe PDFView/Open
02_prelim pages.pdf1.63 MBAdobe PDFView/Open
03_content.pdf22.43 kBAdobe PDFView/Open
04_abstract.pdf854.55 kBAdobe PDFView/Open
05_chapter 1.pdf248.39 kBAdobe PDFView/Open
06_chapter 2.pdf340.23 kBAdobe PDFView/Open
07_chapter 3.pdf444.81 kBAdobe PDFView/Open
08_chapter 4.pdf598 kBAdobe PDFView/Open
09_chapter 5.pdf153.64 kBAdobe PDFView/Open
10_annexure.pdf1.77 MBAdobe PDFView/Open
80_recommendation.pdf652.24 kBAdobe PDFView/Open
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