Please use this identifier to cite or link to this item:
http://202.45.146.37:8080/jspui/handle/123456789/84| Title: | EFFECT OF DRYING AND BLANCHING (STEAM AND LYE) ON THE PHYTOCHEMICALS COMPOSITION OF SITALCHINI (Moringa oleifera) LEAVES AND ITS SENSORY ATTRIBUTES |
| Authors: | Yadav, Anuradha |
| Issue Date: | 26-Nov-2018 |
| Abstract: | A 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 Technology |
| Description: | A 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 Technology |
| URI: | http://202.45.146.37:8080/jspui/handle/123456789/84 |
| Appears in Collections: | Food Technology Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| CD THESIS ANURADHA.pdf | 1.07 MB | Adobe PDF |  View/Open |
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