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Effect of Edible Coating to Extend the Shelf-Life of Guava Fruits

TextPublication details: Jabalpur Department of Food Science & Technology 2010Subject(s): Food Science & TechnologyDDC classification: 664 Dissertation note: Parihar, Pratibha Department of Food Science & Technology, Jabalpur M.Sc. 2010

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Central Library	664 (Browse shelf(Opens below))	Available		T-82492

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Previous	664 Low Cost Production Technology of Microbial Pigments for Incorporation in Food Products	664 Process Standardization of Sugar Free Aonla Candy	664 Optimization of Levels of Baking Ingredients for Development of Sugar Free Biscuits Using Sucrolase	664 Effect of Edible Coating to Extend the Shelf-Life of Guava Fruits	664 Development and Evaluation of Besan made from Chickpea, Soybean and Field Pea (Batri)	664 Evaluation of Some Sorghum (Sorghum bicolor (L.)) Varieties for Popping Characteristics	664 Evaluation of Physioco-chemical Nutritional and Puffing Quality of Some Maize (Zea mays) Varieties	Next

Parihar, Pratibha Department of Food Science & Technology, Jabalpur M.Sc. 2010

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