| Type of Material: | Thesis |
| Title: | Studies on preparation and characterization of emulsion gel from black turmeric(curcuma caesia) rhizome extract and development of functional food |
| Researcher: | Barik, Manaswini |
| Guide: | Das, Amit Baran  |
| Department: | Department of Food Engineering and Technology |
| Publisher: | Tezpur University, Tezpur |
| Place: | Tezpur |
| Year: | 2026 |
| Language: | English |
| Subject: | Food Engineering | Food Technology | Engineering and Technology |
| Dissertation/Thesis Note: | PhD; Department of Food Engineering and Technology, Tezpur University, Tezpur, Tezpur; 2026; FEP21106 |
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| 001 | 460055 | |
| 003 | IN-AhILN | |
| 005 | 2026-05-26 13:51:56 | |
| 008 | __ | 260526t2026||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_460055 |
| 040 | __ | |dIN-AhILN|aTEZU_784025 |
| 041 | __ | |aeng |
| 100 | __ | |eResearcher|aBarik, Manaswini |
| 110 | __ | |aDepartment of Food Engineering and Technology|0U-0056|dTezpur|bTezpur University, Tezpur|ein |
| 245 | __ | |aStudies on preparation and characterization of emulsion gel from black turmeric(curcuma caesia) rhizome extract and development of functional food |
| 260 | __ | |aTezpur|c2026|bTezpur University, Tezpur |
| 502 | __ | |bPhD|oFEP21106|d2026|cDepartment of Food Engineering and Technology, Tezpur University, Tezpur, Tezpur |
| 518 | __ | |oDate of Notification|d2026-05-15 |
| 650 | __ | |aFood Technology|2UGC |
| 650 | __ | |aEngineering and Technology|2AIU |
| 653 | __ | |aFood Engineering |
| 700 | __ | |aDas, Amit Baran|eGuide|0(Vidwan)https://vidwan.inflibnet.ac.in/profile/116525 |
| 905 | __ | |anotification |
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