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/1994/1916
Full metadata record
DC FieldValueLanguage
dc.date.accessioned2025-12-03T07:21:29Z-
dc.date.available2025-12-03T07:21:29Z-
dc.date.issued2025-
dc.identifier.urihttp://192.168.98.239:8080/jspui/handle/1994/1916-
dc.description.abstractAvailable.en_US
dc.format.extentxxxiv, 382 p.en_US
dc.language.isoen_USen_US
dc.publisherTezpur Universityen_US
dc.subjectAutoclavingen_US
dc.subjectCooking qualityen_US
dc.subjectEnzymatic-hydrolysisen_US
dc.subjectFreeze-texturizationen_US
dc.subjectGelling abilityen_US
dc.subjectProtein-spiral wrapsen_US
dc.subjectUltrasonicationen_US
dc.titleDevelopment of plant-based meat analogues from Manila tamarind (Pithecellobium dulce) seedsen_US
dc.typeThesisen_US
dc.contributor.guideSit, Nandan-
dc.creator.researcherSingh, Awanish-
dc.departmentDepartment of Food Engineering and Technologyen_US
Appears in Collections:Theses

Files in This Item:
File Description SizeFormat 
01_title.pdf44.58 kBAdobe PDFView/Open
02_prelim pages.pdf734.36 kBAdobe PDFView/Open
03_table of content.pdf209.19 kBAdobe PDFView/Open
04_abstract.pdf115.69 kBAdobe PDFView/Open
05_chapter 1.pdf169.94 kBAdobe PDFView/Open
06_chapter 2.pdf811.58 kBAdobe PDFView/Open
07_chapter 3.pdf507.14 kBAdobe PDFView/Open
08_chapter 4.pdf1.34 MBAdobe PDFView/Open
09_chapter 5.pdf973.28 kBAdobe PDFView/Open
10_chapter 6.pdf1.25 MBAdobe PDFView/Open
11_chapter 7.pdf1.69 MBAdobe PDFView/Open
12_chapter 8.pdf95.92 kBAdobe PDFView/Open
13_annexures.pdf164.6 kBAdobe PDFView/Open
80_Recommendation.pdf139.73 kBAdobe PDFView/Open
90_Plagiarism_Report.pdf95.34 kBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.