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http://hdl.handle.net/123456789/7308Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Sudheer, K P | - |
| dc.contributor.author | Pooja, M R | - |
| dc.date.accessioned | 2020-02-27T06:39:25Z | - |
| dc.date.available | 2020-02-27T06:39:25Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.sici | 174469 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/7308 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur | en_US |
| dc.subject | Processing and Food Engineering | en_US |
| dc.subject | packaging | en_US |
| dc.subject | moisture | en_US |
| dc.subject | frying | en_US |
| dc.subject | oil content | en_US |
| dc.subject | thickness | en_US |
| dc.subject | Bitter gourd | - |
| dc.title | Development and evaluation of process protocol for vacuum fried bitter gourd chips (momordica charantia) | en_US |
| dc.type | Thesis | en_US |
| 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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