লোডিং...
Development and quality evaluation of ready to cook (RTC) Dehydrated banana blossom
The study entitled “Development and quality evaluation of ready to cook (RTC) dehydrated banana blossom” was carried out with objective to develop RTC product based on banana blossom and to evaluate its nutritional, functional, and organoleptic and shelf life quality. The banana blossom of three va...
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | Ph.D Thesis |
| ভাষা: | Undetermined |
| প্রকাশিত: |
Vellayani
Department of Home Science, College of Agriculture
2013
|
Kerala Agricultural University
| ডাক সংখ্যা: |
640 MID/DE |
|---|---|
| প্রতিলিপি | বর্তমান অবস্থা অনুপলব্ধ |