Quality Evaluation of Value Added Products Using Unripe and Ripe Bael Fruit Powder (Aegle marmelos)
| dc.contributor.advisor | Dr. (Mrs.)Vimla | |
| dc.contributor.author | Monika Bhanot | |
| dc.date.accessioned | 2019-01-16T15:29:40Z | |
| dc.date.available | 2019-01-16T15:29:40Z | |
| dc.date.issued | 2016 | |
| dc.description.abstract | Unripe and ripe bael fruit powder (Aegle marmelos) was studied to develop technology for its powder , to study the sensory, physico- chemical characteristics and to proximate composition of developed powder & products. Unripe and ripe bael fruit pulp were dried separately in solar tray drier, oven, open sun light and shade drying. The organoleptic evaluation of bael powder samples revealed that shade dried powder was best acceptable, hence was selected for further investigation. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810090950 | |
| dc.keywords | Quality Evaluation, Ripe Bael Fruit Powder | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 95 | en_US |
| dc.publisher | DEPARTMENT OF FOOD AND NUTRITION COLLEGE OF HOME SCIENCE SK RAJASTHAN AGRICULTURAL UNIVERSITY BIKANER (RAJ.) | en_US |
| dc.research.problem | Quality Evaluation of Value Added Products Using Unripe and Ripe Bael Fruit Powder (Aegle marmelos) | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Quality Evaluation of Value Added Products Using Unripe and Ripe Bael Fruit Powder (Aegle marmelos) | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Quality Evaluation of Value Added Products Using Unripe and Ripe Bael Fruit Powder (Aegle marmelos) | en_US |
| dc.type | Thesis | en_US |