1. ETD Repository @ TU
  2. School of Engineering
  3. Department of Food Engineering & Technology
  4. Theses
Please use this identifier to cite or link to this item: http://192.168.98.239:8080/jspui/handle/1994/1228
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dc.date.accessioned2019-01-10T04:10:03Z-
dc.date.available2019-01-10T04:10:03Z-
dc.date.issued2015-11-
dc.identifier.urihttp://192.168.98.239:8080/jspui/handle/1994/1228-
dc.format.extentxxxvi, 311p.en_US
dc.language.isoenen_US
dc.publisherTezpur Universityen_US
dc.relation.ispartofseriesT433;-
dc.subjectFood Engineering & Technologyen_US
dc.subjectCulinaryen_US
dc.subjectBananaen_US
dc.subjectValue additionen_US
dc.titleValue addition of culinary banana (Musa ABB)en_US
dc.typeThesisen_US
dc.contributor.guideDeka, S. C.-
dc.creator.researcherKhawas, Prerna-
dc.departmentDepartment of Food Engineering & Technologyen_US
Appears in Collections:Theses

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01_title.pdfTitle page356.99 kBAdobe PDFThumbnail
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02_certificate.pdfCertificate of the Supervisor339.1 kBAdobe PDFThumbnail
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03_declaration.pdfDeclaration page163.13 kBAdobe PDFThumbnail
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04_dedicated.pdfDedication page103.22 kBAdobe PDFThumbnail
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05_abstract.pdfAbstracts108 kBAdobe PDFThumbnail
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06_acknowlegdement.pdfAcknowlegdements172.09 kBAdobe PDFThumbnail
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07_contents.pdfContents123.79 kBAdobe PDFThumbnail
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08_list of tables figures.pdfList of tables & figures397.14 kBAdobe PDFThumbnail
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09_chapter1.pdfChapter 1: Introduction496.34 kBAdobe PDFThumbnail
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10_chapter2.pdfChapter 2: Biochemical composition of pulp and peel of culinary banana at various developmental stages and to identify the optimum stage of harvesting1.5 MBAdobe PDFThumbnail
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11_chapter3.pdfChapter 3: Resistant starch development from pulp and its application in food model1.71 MBAdobe PDFThumbnail
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12_chapter4.pdfChapter 4: Isolation and characterization of cellulose nanofibre from peel and its application in developing nanopaper2.86 MBAdobe PDFThumbnail
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13_chapter5.pdfChapter 5: Encapsulation of natural antioxidant from culinary banana pulp and peel971.32 kBAdobe PDFThumbnail
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14_chapter6.pdfChapter 6: Drying characteristics and optimization of process parameters in vacuum drying of culinary banana2.77 MBAdobe PDFThumbnail
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15_chapter7.pdfChapter 7: Conclusions and future scope370.93 kBAdobe PDFThumbnail
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