Effect of foam-mat drying conditions on quality of tomato powder

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dc.contributor.advisorPandey, J.P.
dc.contributor.authorRathi, Nitika
dc.date.accessioned2018-06-21T10:45:41Z
dc.date.available2018-06-21T10:45:41Z
dc.date.issued2017-06
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810054916
dc.keywordsfoaming, drying, food quality, tomatoes, powdersen_US
dc.language.isoenen_US
dc.pages195en_US
dc.publisherG.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)en_US
dc.research.problemTomatoesen_US
dc.subProcessing and Food Engineeringen_US
dc.subjectnullen_US
dc.themeFood Productsen_US
dc.these.typeM.Techen_US
dc.titleEffect of foam-mat drying conditions on quality of tomato powderen_US
dc.typeThesisen_US
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