Normal view MARC view ISBD view

Optimization of process variables of sub-baric frying condition for different vegetable oils and its effect on vegetable chips quality using response surface methodology

Dubey, Alok Dhar

Optimization of process variables of sub-baric frying condition for different vegetable oils and its effect on vegetable chips quality using response surface methodology - Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022 - 366

Ph.D. (Food Science & Technology)

Subjects--Topical Terms:
Food Science & Technology

Dewey Class. No.: 664 DUB-O

Place hold
Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)