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  3. Food Technology Thesis
Please use this identifier to cite or link to this item: http://202.45.146.37:8080/jspui/handle/123456789/84
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dc.contributor.authorYadav, Anuradha
dc.date.accessioned2019-06-28T16:03:28Z
dc.date.accessioned2020-12-21T07:49:01Z-
dc.date.available2019-06-28T16:03:28Z
dc.date.available2020-12-21T07:49:01Z-
dc.date.issued2018-11-26
dc.identifier.urihttp://202.45.146.37:8080/jspui/handle/123456789/84-
dc.descriptionA dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment for the degree of B.Tech. in Food Technologyen_US
dc.description.abstractA dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment for the degree of B.Tech. in Food Technologyen_US
dc.description.sponsorshipDepartment of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal May, 2018en_US
dc.language.isoenen_US
dc.titleEFFECT OF DRYING AND BLANCHING (STEAM AND LYE) ON THE PHYTOCHEMICALS COMPOSITION OF SITALCHINI (Moringa oleifera) LEAVES AND ITS SENSORY ATTRIBUTESen_US
dc.typeThesisen_US
Appears in Collections:Food Technology Thesis

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