Optimization of dehydration process parameters of Asparagus (Asparagus recemosus L.) roots

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Dissertation note: Process and Food Engineering M.Tech 2013

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology Reference	TH 626.6 K79O (Browse shelf(Opens below))	Available		452385

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Previous	TH 626.6 K19D Design, development and performance evaluation of apricot (Prunus armeniaca L.) pit decorticator	TH 626.6 K45O Optimization of foam mat drying parameters and quality characteritics of concentrated malta (Citrus aurantium L.) juice	TH 626.6 K45O Optimization of processing parameters for development of underutilized cereals and legumes based composite flour	TH 626.6 K79O Optimization of dehydration process parameters of Asparagus (Asparagus recemosus L.) roots	TH 626.6 K96I Ingredients optimization in jaggery based nuggets with spices	TH 626.6 N218O Osmotic dehydration process optimization of papaya	TH 626.6 N218O Osmotic dehydration kinetics of carrots	Next

Process and Food Engineering M.Tech 2013

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