Process standardization for Sous-Vide cooking of microwave pretreated broccoli (Brassica oleracea)
| dc.contributor.advisor | Lohani, U.C. | |
| dc.contributor.author | Rawat, Rashmi | |
| dc.date.accessioned | 2018-10-12T06:23:53Z | |
| dc.date.available | 2018-10-12T06:23:53Z | |
| dc.date.issued | 2017-10 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810080998 | |
| dc.keywords | standardization, microwave cooking, pretreatment, Brassica oleracea | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 140 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Brassica oleracea | en_US |
| dc.sub | Processing and Food Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | Microwave Cooking | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | Process standardization for Sous-Vide cooking of microwave pretreated broccoli (Brassica oleracea) | en_US |
| dc.type | Thesis | en_US |