| Type of Material: | Thesis |
| Title: | Process optimization and characterization of partially hydrolyzed guar gum as a source of dietary fiber |
| Researcher: | Deepak, |
| Guide: | Khatkar, Bhupinder Singh |
| Department: | Department of Food Technology |
| Publisher: | Guru Jambheshwar University of Science and Technology, Hisar |
| Place: | Hisar |
| Year: | 2013 |
| Language: | English |
| Subject: | Food Technology | Food Technology |
| Dissertation/Thesis Note: | PhD |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 264792 | |
| 003 | IN-AhILN | |
| 005 | 2014-03-25 07:33:29 | |
| 008 | __ | 140325t2013||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_264792 |
| 040 | __ | |aGJUH_125001|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aDeepak,|eResearcher |
| 110 | __ | |aDepartment of Food Technology|bGuru Jambheshwar University of Science and Technology, Hisar|dHisar |
| 245 | __ | |aProcess optimization and characterization of partially hydrolyzed guar gum as a source of dietary fiber |
| 260 | __ | |aHisar|bGuru Jambheshwar University of Science and Technology, Hisar|c2013 |
| 502 | __ | |bPhD |
| 518 | __ | |oDate of Notification|d2013 |
| 650 | __ | |aFood Technology|2UGC |
| 653 | __ | |aFood Technology |
| 700 | __ | |aKhatkar, Bhupinder Singh|eGuide |
| 905 | __ | |anotification |
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