Please use this identifier to cite or link to this item:
http://192.168.98.239:8080/jspui/handle/1994/530Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2018-01-05T06:36:54Z | - |
| dc.date.available | 2018-01-05T06:36:54Z | - |
| dc.date.issued | 2009-06-04 | - |
| dc.identifier.uri | http://192.168.98.42:8080/jspui/handle/1994/530 | - |
| dc.description.abstract | Available | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Tezpur University | en_US |
| dc.subject | Food Processing Technology | en_US |
| dc.subject | Carrot powder | en_US |
| dc.subject | Bread | en_US |
| dc.title | Effect of carrot powder fortification on nutritional and sensory quality of bread | en_US |
| dc.type | Technical Report | en_US |
| dc.contributor.guide | Sit, Nandan | - |
| dc.creator.researcher | Rajkhowa, Panchi | - |
| Appears in Collections: | Dissertations | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title_1396.pdf | Title | 177.61 kB | Adobe PDF |  View/Open |
| 02_abstract_1396.pdf | Abstract | 33.53 kB | Adobe PDF |  View/Open |
| 03_cert_decn_ack_1396.pdf | Certificate, Declaration and Acknowledgement | 629.74 kB | Adobe PDF |  View/Open |
| 04_conts_tab_fig_sym_1396.pdf | List of contents, tables, figures and symbols | 60.09 kB | Adobe PDF |  View/Open |
| 05_main_chapters_1396.pdf Restricted Access | Main chapters and references | 2.62 MB | Adobe PDF | View/Open Request a copy |
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