Microwave assissted tray drying characteristics of green chilli (Caspicum annuum L.)

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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 I23M (Browse shelf(Opens below))	Available		452644

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	TH 626.6 B575N Nutritional enhancement of underutilized crops based composite flour using optimized parameters of solid state fermentation	TH 626.6 B575O Optimization of process parameters for vacuum foam mat drying of liquid jaggery incorporated with drying aids	TH 626.6 B575S Studies on high velocity hot air drying characteristics of potato (Solanum tuberosum L.) cubes	TH 626.6 I23M Microwave assissted tray drying characteristics of green chilli (Caspicum annuum L.)	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	Next

Process and Food Engineering M.Tech 2013

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