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/1994/460
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dc.date.accessioned2016-05-20T06:49:37Z-
dc.date.available2016-05-20T06:49:37Z-
dc.date.issued2013-
dc.identifier.urihttp://hdl.handle.net/123456789/460-
dc.language.isoenen_US
dc.subjectFood Engineering and Technologyen_US
dc.titlePhysicochemical changes in bamboo shoot of Assam during processing and its quality study by application of antimicrobial-antibrowning edible coatingen_US
dc.typeThesisen_US
dc.contributor.guideDeka, Sankar Chandra-
dc.creator.researcherBadwaik, Laxmikant Shivnath-
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