Please use this identifier to cite or link to this item:
http://192.168.98.239:8080/jspui/handle/1994/542| Title: | Effect of slice thickness, syrup temperature, blanching time on quality of instant bamboo shoot candy |
| Researcher: | Sarma, Mausumi |
| Guides: | Badwaik, L. S. |
| Keywords: | Food Processing Technology;Bamboo shoot |
| Award Date: | 18-May-2013 |
| Publisher: | Tezpur University |
| Upload Date: | 6-Jan-2018 |
| Abstract: | Available |
| URI: | http://192.168.98.42:8080/jspui/handle/1994/542 |
| Appears in Collections: | Dissertations |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title_1409.pdf | Title | 149.13 kB | Adobe PDF |  View/Open |
| 02_abstract_1409.pdf | Abstract | 30.75 kB | Adobe PDF |  View/Open |
| 03_cert_decn_ack_1409.pdf | Certificate, Declaration and Acknowledgement | 739.59 kB | Adobe PDF |  View/Open |
| 04_cont_tab_fig_abbre_1409.pdf | List of contents, tables, figures and abbreviations | 80.86 kB | Adobe PDF |  View/Open |
| 05_main_chapter_1409.pdf Restricted Access | Main chapters and references | 2.83 MB | Adobe PDF | View/Open Request a copy |
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