| Type of Material: | Thesis |
| Title: | Effect of processing on macrotyloma uniflorum horse gram for development and quality evaluation of convenience food |
| Researcher: | Vandarkuzhali, P. |
| Guide: | Narayanasamy, Sangeetha |
| Department: | Department of Food Science |
| Publisher: | Pondicherry University, Puducherry |
| Place: | Pondicherry |
| Year: | 2017 |
| Language: | English |
| Subject: | Proteins | Temperature | Almond | Greengram | Food Technology | Life Science |
| Dissertation/Thesis Note: | PhD; Department of Food Science, Pondicherry University, Puducherry, Pondicherry; 2017 |
| Fulltext: | Shodhganga |
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| 001 | 450564 | |
| 003 | IN-AhILN | |
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| 008 | __ | 230913t2017||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_450564 |
| 040 | __ | |aPNDI_605104|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aVandarkuzhali, P.|eResearcher |
| 110 | __ | |aDepartment of Food Science|bPondicherry University, Puducherry|dPondicherry|ein |
| 245 | __ | |aEffect of processing on macrotyloma uniflorum horse gram for development and quality evaluation of convenience food |
| 260 | __ | |aPondicherry|bPondicherry University, Puducherry|c2017 |
| 300 | __ | |a132p.|dDVD |
| 502 | __ | |bPhD|cDepartment of Food Science, Pondicherry University, Puducherry, Pondicherry|d2017 |
| 518 | __ | |oDate of Registration|d2012-08-15 |
| 650 | __ | |aFood Technology|2UGC |
| 650 | __ | |aLife Science|2AIU |
| 653 | __ | |aProteins |
| 653 | __ | |aTemperature |
| 653 | __ | |aAlmond |
| 653 | __ | |aGreengram |
| 700 | __ | |aNarayanasamy, Sangeetha|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/284335|yShodhganga |
| 905 | __ | |afromsg |
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