DEVELOPMENT OF JAMUN (SyzygiumcuminiSkeels) FRUIT BAR FORTIFIED WITH QUINOA
| dc.contributor.advisor | G. J., SURESHA | |
| dc.contributor.author | MANNIKERI, SAROJA | |
| dc.contributor.other | R. B., TIWARI | |
| dc.contributor.other | H. C., KRISHNA | |
| dc.contributor.other | J., JAYAPPA | |
| dc.contributor.other | S. J., PRASHANTH | |
| dc.contributor.other | K. J., DAYAMANI | |
| dc.date.accessioned | 2021-10-30T05:51:51Z | |
| dc.date.available | 2021-10-30T05:51:51Z | |
| dc.date.issued | 2019-08 | |
| dc.identifier.other | UHS17PGM972 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810177562 | |
| dc.keywords | Horticulture, Post Harvest Technology, Jamun, Fruit Bar, Quinoa, Fortification, Anthocyanin, Antioxidant, Phenolic Acid, Dehydrated, Ingredients, Amino Acids, Pectin, Carbohydrates, Hedonic Scale, Sensory. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 169p. (Due to pdf. conversion there is a difference in pages in printed & soft copy) | en_US |
| dc.publisher | University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru). | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.theme | DEVELOPMENT OF JAMUN (SyzygiumcuminiSkeels) FRUIT BAR FORTIFIED WITH QUINOA | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT OF JAMUN (SyzygiumcuminiSkeels) FRUIT BAR FORTIFIED WITH QUINOA | en_US |
| dc.type | Thesis | en_US |