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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...
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| Formato: | Ph.D Thesis |
| Idioma: | Undetermined |
| Publicado: |
Vellayani
Department of Home Science, College of Agriculture
2013
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Kerala Agricultural University
| Número de Clasificación: |
640 MID/DE |
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| Copia | Live Status Unavailable |