Normal view MARC view ISBD view

OPTIMIZATION OF PROCESS PARAMETERS FOR THE PREPARATION OF PEANUT SAUCE THROUGH FERMENTATION TECHNOLOGY

TextSubject(s): PROCESSING AND FOOD ENGINEERINGDissertation note: MAY 2023 B.Tech

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Junagadh Agricultural University	Reference		Not For Loan		T3661

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	Next
Previous	FINANCIAL ANALYSIS OF INDIAN FARMERS FERTILIZER COOPERATIVE LIMITED	EFFECT OF PLANT GROWTH REGULATORS ON MORPHO-PHYSIOLOGICAL, YIELD AND INDUCTION OF DORMANCY IN BUNCH GROUNDNUT (Arachis hypogaea L.)	ECONOMICS AND MARKETING OF TOMATO CULTIVATION IN DEHRADUN DISTRICT	OPTIMIZATION OF PROCESS PARAMETERS FOR THE PREPARATION OF PEANUT SAUCE THROUGH FERMENTATION TECHNOLOGY	ECOLOGICAL NICHE, SEASONAL INCIDENCE, BIODIVERSITY AND MANAGEMENT OF PINK BOLLWORM, Pectinophora gossypiella (SAUNDERS) ON Bt COTTON	EFFECT OF ONE NATION ONE FERTILIZER SCHEME ON FARMERS AND FERTILIZER INDUSTRY	AN ECONOMIC ANALYSIS OF CASTOR OIL EXTRACTOR UNITS IN GUJARAT STATE	Next

MAY
2023
B.Tech

There are no comments on this title.

to post a comment.