Please use this identifier to cite or link to this item:
http://192.168.98.239:8080/jspui/handle/1994/530| Title: | Effect of carrot powder fortification on nutritional and sensory quality of bread |
| Researcher: | Rajkhowa, Panchi |
| Guides: | Sit, Nandan |
| Keywords: | Food Processing Technology;Carrot powder;Bread |
| Award Date: | 4-Jun-2009 |
| Publisher: | Tezpur University |
| Upload Date: | 5-Jan-2018 |
| Abstract: | Available |
| URI: | http://192.168.98.42:8080/jspui/handle/1994/530 |
| 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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