EFFECT OF DRYING AND BLANCHING (STEAM AND LYE) ON THE PHYTOCHEMICALS COMPOSITION OF SITALCHINI (Moringa oleifera) LEAVES AND ITS SENSORY ATTRIBUTES

Yadav, Anuradha

dc.contributor.author	Yadav, Anuradha
dc.date.accessioned	2019-06-28T16:03:28Z
dc.date.accessioned	2020-12-21T07:49:01Z
dc.date.available	2019-06-28T16:03:28Z
dc.date.available	2020-12-21T07:49:01Z
dc.date.issued	2018-11-26
dc.identifier.uri	http://202.45.146.37:8080/jspui/handle/123456789/84
dc.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	en_US
dc.description.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	en_US
dc.description.sponsorship	Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal May, 2018	en_US
dc.language.iso	en	en_US
dc.title	EFFECT OF DRYING AND BLANCHING (STEAM AND LYE) ON THE PHYTOCHEMICALS COMPOSITION OF SITALCHINI (Moringa oleifera) LEAVES AND ITS SENSORY ATTRIBUTES	en_US
dc.type	Thesis	en_US