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Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/7308| Title: | Development and evaluation of process protocol for vacuum fried bitter gourd chips (momordica charantia) |
| Authors: | Sudheer, K P Pooja, M R |
| Keywords: | Processing and Food Engineering packaging moisture frying oil content thickness Bitter gourd |
| Issue Date: | 2018 |
| Publisher: | Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur |
| URI: | http://hdl.handle.net/123456789/7308 |
| Appears in Collections: | PG Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 174469.pdf | 26.93 MB | Adobe PDF | View/Open |
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