Preparation and quality evaluation of tamarind kernel powder and its utilization in biscuits
dc.contributor.advisor | Awasthi, Pratima | |
dc.contributor.author | Dobhal, Ankita | |
dc.date.accessioned | 2018-04-10T04:36:44Z | |
dc.date.available | 2018-04-10T04:36:44Z | |
dc.date.issued | 2016-06 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810043110 | |
dc.keywords | food preparation, sensory evaluation, tamarinds, biscuits, food products, powders, kernels | en_US |
dc.language.iso | en | en_US |
dc.pages | 127 | en_US |
dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
dc.research.problem | Biscuits | en_US |
dc.sub | Food and Nutrition | en_US |
dc.subject | null | en_US |
dc.theme | Food Products | en_US |
dc.these.type | M.Sc | en_US |
dc.title | Preparation and quality evaluation of tamarind kernel powder and its utilization in biscuits | en_US |
dc.type | Thesis | en_US |