Preparation and quality evaluation of tamarind kernel powder and its utilization in biscuits

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dc.contributor.advisorAwasthi, Pratima
dc.contributor.authorDobhal, Ankita
dc.date.accessioned2018-04-10T04:36:44Z
dc.date.available2018-04-10T04:36:44Z
dc.date.issued2016-06
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810043110
dc.keywordsfood preparation, sensory evaluation, tamarinds, biscuits, food products, powders, kernelsen_US
dc.language.isoenen_US
dc.pages127en_US
dc.publisherG.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)en_US
dc.research.problemBiscuitsen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeFood Productsen_US
dc.these.typeM.Scen_US
dc.titlePreparation and quality evaluation of tamarind kernel powder and its utilization in biscuitsen_US
dc.typeThesisen_US
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