| Type of Material: | Thesis |
| Title: | Occurrence of chemical and sensory changes during intermittent frying of french fries and bhajias in groundnut and cottonseed oil and studying the association between the fried food intake by the Gujarati housewives and non communicable diseases |
| Researcher: | Gupta, Ashima |
| Guide: | Sheth, Mini |
| Publisher: | Maharaja Sayajirao University of Baroda |
| Place: | Vadodara |
| Year: | 2015-09-10 |
| Language: | English |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
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| 001 | 305084 | |
| 003 | IN-AhILN | |
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| 035 | __ | |a(IN-AhILN)th_305084 |
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| 100 | __ | |aGupta, Ashima|eResearcher |
| 245 | __ | |aOccurrence of chemical and sensory changes during intermittent frying of french fries and bhajias in groundnut and cottonseed oil and studying the association between the fried food intake by the Gujarati housewives and non communicable diseases |
| 260 | __ | |aVadodara|bMaharaja Sayajirao University of Baroda|c2015-09-10 |
| 502 | __ | |bPhD |
| 700 | __ | |aSheth, Mini|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/49337|yShodhganga |
| 905 | __ | |anotification |
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