Process development and shelf life enhancement of ginger-garlic-onion paste using microwave heating

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Dissertation note: Process and Food Engineering M.Tech. 2018

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology General Stacks	TH 626.6 D741P (Browse shelf(Opens below))	Available		454716

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 C456S Study of enzymatic pre- treatment parameters and its optimzation for quality improvement of bio- oil from post harvest sugarcane residue	TH 626.6 C552S Studies on drying characteristics of green peas in a high velocity hot air dryer	TH 626.6 D311S Selection of fermentation parameters for cereal-legume based fermented product and development of household level fermenter	TH 626.6 D741P Process development and shelf life enhancement of ginger-garlic-onion paste using microwave heating	TH 626.6 G137O Optimization of ingredients for the production of banana powder using foam mat drying	TH 626.6 G231D Development of Ohmic heating unit for optimization of drying parameters of Ohmically heated vacuum dried Malta Powder	TH 626.6 G275M Modelling of the coriander grinding process under different operational conditions in a hammer mill	Next

Process and Food Engineering M.Tech. 2018

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