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QUALITY EVALUATION OF AVOCADO (Persea americana) CULTIVARS AND SUITABILITY OF FRIUT POWDER FOR CULINARY PREPARATIONS

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BookPublisher: COLLEGE OF AGRICULTURE VELLAYANI DEPARMENT OF COMMUNITY SCIENCE 2018Edition: MSc.DDC classification: J3 P18 SU 141

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Item type	Current location	Collection	Call number	Status	Date due	Barcode
Theses	College of Agriculture, Vellayani	MTH	J3 P18 SU 141 (Browse shelf)	Available		KAU_COAV-Th1956

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	J3 P17 AI 138 EFFECT OF CLUSTER BEANS (Cyamopsis tetragonoloba (L.) Taub.) ON DIETARY MANAGEMENT OF LIFE STYLE DISORDERS	J3 P17 GA137 QUALITY ANALYSIS AND DEVELOPMENT OF RTE AND RTC PRODUCTS FROM IVY GOURD (Coccinia indica L.)	J3 P17 ME 136 DEVELOPMENT AND QUALITY EVALUATION OF GRANULAR FRUIT BARS	J3 P18 SU 141 QUALITY EVALUATION OF AVOCADO (Persea americana) CULTIVARS AND SUITABILITY OF FRIUT POWDER FOR CULINARY PREPARATIONS	J3 P18 TH 139 VALUE ADDED PRODUCTS FROM JACKFRUIT RIND	J3 P18 TH 140 DEVELOPMENT AND QUALITY EVALUATION OF GERIATRIC HEALTH MIX	J3 P19 AR 143 PROFILING BIOACTIVE COMPOUNDS IN AVOCADO (Persea americana Mill.) CULTIVARS AND FREEZE DRIED FRUIT POWDERS AND INVESTIGATING ITS POTENTIAL IN CANCER CELL LINES	Next

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