Effect of boiling on purple sweet potato (Ipomoea batatas) of Assam and its application / Khusbu Basumatary

TextLanguage: English Publication details: Tezpur : Tezpur University, 2018. Description: 51pSubject(s): Food technology -- Ipomoea batatasDDC classification: 664 Summary: Available

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Dissertations	Central Library, TU Thesis & Dissertation Section	Central Library, TU	Reference	664 BAS (Browse shelf(Opens below))	1	Not for loan		D1178

Total holds: 0

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Previous	664 BAR Effect of hydrocolloids on physicochemical properties of kiwi fruit leather and its drying kinetics /	664 BAR Performance evaluation of mixed mode solar dryer with thermal energy storage /	664 BAR Development of a non-thermal process to enhance the shelf life of endogenous rice beer (Apong) of North-East India /	664 BAS Effect of boiling on purple sweet potato (Ipomoea batatas) of Assam and its application /	664 BAS Development of probiotic fruit leather from batard oleaster (Eleagnus latifolia) /	664 BEG Foam-mat drying behaviour of pineapple pulp and foam characterization based on physical parameters /	664 BHA Development of low fat snacks using de-oiled soya flour and its quality evaluation /	Next

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