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/10603/578404
| Title: | Physio chemical and rheological characteristics of green chilli and garlic pastes |
| Researcher: | Ahmed, Jasim |
| Guide(s): | Shivhare, U.S. |
| Keywords: | Life Sciences Agricultural Sciences Food Science and Technology |
| University: | Guru Nanak Dev University |
| Completed Date: | 2000 |
| Abstract: | newline |
| Pagination: | xiv, 127p. |
| URI: | http://hdl.handle.net/10603/578404 |
| Appears in Departments: | Department of Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01 title.pdf | Attached File | 193.62 kB | Adobe PDF | View/Open |
| 02 certificate.pdf | 334.3 kB | Adobe PDF | View/Open | |
| 03 acknowledgements.pdf | 408.51 kB | Adobe PDF | View/Open | |
| 04 contents.pdf | 752.41 kB | Adobe PDF | View/Open | |
| 05 abbreviations.pdf | 378.66 kB | Adobe PDF | View/Open | |
| 06 list of tables.pdf | 633.04 kB | Adobe PDF | View/Open | |
| 07 list of figures.pdf | 440.72 kB | Adobe PDF | View/Open | |
| 08 chapter 1.pdf | 1.06 MB | Adobe PDF | View/Open | |
| 09 chapter 2.pdf | 7.02 MB | Adobe PDF | View/Open | |
| 10 chapter 3.pdf | 2.37 MB | Adobe PDF | View/Open | |
| 11 chapter 4.pdf | 11.58 MB | Adobe PDF | View/Open | |
| 12 chapter 5.pdf | 1.61 MB | Adobe PDF | View/Open | |
| 13 references.pdf | 2.95 MB | Adobe PDF | View/Open | |
| 14 appendix.pdf | 1.6 MB | Adobe PDF | View/Open | |
| 80_recommendation.pdf | 1.81 MB | Adobe PDF | View/Open |
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