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Development of functional and nutritional potato products through vacuum impregnation

By: Tiwari, Pratibha.

Contributor(s): Thakur, Monika guide | Joshi, Alka guide.

Publisher: Noida, Uttar Pradesh Amity University (Amity Institute of Food Technology) 2018Description: xxvi; 164p.ISBN: A4342414002.Subject(s): Doctor of Philosophy (Food Technology) | FOOD TECHNOLOGY | POTATO PRODUCTION | Doctor of Philosophy (Food Technology)DDC classification: 641.3521

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Item type	Current location	Call number	Status	Notes	Date due
Books	Amity Central Library Amity Central Library, Noida	641.3521 TIW- D (Browse shelf)	Available	PHD 416

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Previous	641.3382 BIO- B Biotechnology in flavor production	641.3444 BAJ- G Genetic and Molecular Mechanism of Floral Induction in Mango (Mangifera indica L.)	641.3446 KSH- R Rheological study of synergistic interaction between xyloglucan and other polysaccharides	641.3521 TIW- D Development of functional and nutritional potato products through vacuum impregnation	641.37127 ATH-C Dairy processing \| Food product \| Testing	641.37127 ATH-C Dairy processing \| Food product \| Testing	641.37127 ATH-C Dairy processing \| Food product \| Testing	Next

Thakur, Monika guide | Joshi, Alka guide

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