Nalaganje...

QR koda

Comparative Assay of Iron and Sugar Content in Different Types of Jaggeries

Bibliografske podrobnosti
Glavni avtor:	Shababna C.
Format:	Dissertation
Izdano:	Malappuram UWIN 2015
Teme:	Food SCience & Technology

Podobne knjige/članki

Comparative Study between Neera Jaggery and Jaggery from other Sources and Development of Product from Neera Jaggery
od: Thasni D.
Izdano: (2014)

Studies on the Effect of Sugarcane Genotype and Additives on the Quality of Liquid Jaggery
od: Lijitha P.
Izdano: (2014)

Variation in Carbohydrate Content and Anti-oxidant Assay in Three Traditionally Using Grains
od: Shafeeka T.K
Izdano: (2015)

Caffeine Content of Coffee Beans of Different Varieties
od: Basil M.
Izdano: (2005)

Variation of Capsaicin Content in Different Morphotypes of Capsicum Annum
od: Afsal O.M
Izdano: (2014)

Studies on the Physicochemical Properties of Different Types of Coconut Oil
od: Afeefa A.
Izdano: (2010)

In vitro Anti-oxidant Assay and Composition of Fresh and Canned Button Mushroom: a Comparative Approach
od: Afsal Hafis V.M
Izdano: (2015)

Variation in Content and Chemical Profiles of Protein in Baby Foods for Different Age Group
od: Shaheeda K.K
Izdano: (2015)

An Investigative Study of Different Varieties of Tea Leaves Based on Caffeine and Tannin Content
od: Sirajudheen P.K
Izdano: (2010)

Development of Sugar Free Milk Shake from Neera
od: Shabeer U.P
Izdano: (2015)

Development of iron fortified low fat yogurt
od: Anuvinda J.B
Izdano: (2017)

A Comparative Study on Antioxidant Activities of Different Varieties of Solanum Melongena
od: Abdul Nasar P.
Izdano: (2008)

In-vitro Superoxide Scavenging and Variation in Protein Content in Fresh and Frozen Chicken Liver: a Comparative Approach
od: Jaseem Farhan K.
Izdano: (2015)

Shelf Life Studies of Ready to Eat and Ready to Fry Dried Contiment Incorporated Anchovies (Stolephorus Indicus) in Different Types of Packaging Materials
od: Vrinda P.K
Izdano: (2010)

Evaluation of different banana flour for cookies
od: Aswani R.S
Izdano: (2017)

Comparative study of different cooking methods on the quality characteristics of ready to fry fish roll during chilled storage
od: Amina K.M
Izdano: (2016)

Sugar - beet nutrition
od: Draycott, A P
Izdano: (1972)

Impact of steaming on the white tea in different cultivars
od: Ashiq Ali A
Izdano: (2017)

Studies on the Effect of Heart Treatment on Phytochemicals and Antimony Content in Fruit Beverages
od: Muhsina E.
Izdano: (2013)

Effect of Differently Treated Soyabean Flour on Quality of Biscuits
od: Hasker E.
Izdano: (2003)

Studies on Evaluation of Different Cardamom Curing Systems in Kerala
od: Dileep P.V
Izdano: (2004)

In-vitro Anti-fungal Studies and determination of Protein Content in newly Developed Jam Cyclea Peltata
od: Mukila C.M
Izdano: (2015)

Assessment of Nutritive Parameters of Milk From Different Breeds of Cows
od: Mazin Mohammed Ali
Izdano: (2008)

Development of Different Variety of Coconut Chips and Evaluation of Quality Parameters
od: Hariprabha T.P
Izdano: (2008)

Insecticide Residue Analysis in Different Foods and Packaged Drinking Water
od: Hafeeda P.
Izdano: (2003)

Development of Different Varieteis of Coconut Toffees and Evaluation of Quality Parameters
od: Satheesh O.
Izdano: (2008)

Studies on the Esterification of Phytosterolswith Fish Oil Using Different Catalysts and Conditions
od: Umeshkumar K.P
Izdano: (2005)

A Comparative Study of Mulberry Leaf Tea and Green Tea
od: Muhammed Shafeeq C.P
Izdano: (2014)

Drying Characteristics of Nutmeg and Mace Dried Under Different Methods and its Qality Evaluation myristica fragrans
od: Desmond Joseph
Izdano: (2014)

Development of Smoked Tuna Products in Different Media Using Coconut Husk in Indigenous Retortable Pouches
od: Rajitha R.
Izdano: (2005)

Variation in Protein and Secondary Metabolic Content of Canned and Cultured Mushroom and Development of Storage Method for 45 days for South Indian Mushroom
od: Shabeeb K.
Izdano: (2014)

Studies on Antioxidant Activity of Different Extracts of Pomegranate Peel and Seed and Rose Apple in In Vitro Model System
od: Rakesh N.K
Izdano: (2005)

Comparative Studies on Single-Screw Extruded Products using Cereal Flours
od: Nishad Mon K.T
Izdano: (2004)

Development of Coated Products from Anchovy Using Different Breading Materials and Quality Evaluation During Chilled Storage Anchoviella spp.
od: Jinesh V.Gopal
Izdano: (2009)

Comparative Evaluation of Two Related Species of Sarasaparilla using Various Quality Assessment Methods
od: Rupesh M.
Izdano: (2015)

A Comparative Study of Frozen Fish Balls Coated with Conventional and Extruded Bread Crumbs
od: K.Bijith
Izdano: (2010)

Proximate Composition and Antibacterial Properties of Green Tea and Black Tea : a Comparative study
od: Minhaj M.
Izdano: (2013)

Quality Parameters of Oils and Fats: a Comparative Study Between Marketed and Extracted Samples
od: Jackson Michael
Izdano: (2008)

Sugar chemistry
od: Shallenberger, R S
Izdano: (1975)

Super oxide Scavenging Activity of Neera using Multiple Methods and Comparative Evaluation with Neera Extract
od: Aswin S.
Izdano: (2015)