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

By: Dubey, Alok DharContributor(s): Shukla, S.SMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2022Description: 366Subject(s): Food Science & TechnologyDDC classification: 664 DUB-O Dissertation note: Ph.D. (Food Science & Technology) Ph.D. (Food Science & Technology)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 DUB-O (Browse shelf(Opens below))	Available		T-105879

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Previous	664 DIX-I In Vivo Assessment of Nutritional Quality of FABA Bean (Vicia feba L.)	664 DIX-S Studies on Traditional Food SATTU From Chickpea Cultivars(Cicer arietinum) and Its Nutritional Improvements	664 DOH-S Studies on shelf life extension of sugarcane juice	664 DUB-O Optimization of process variables of sub-baric frying condition for different vegetable oils and its effect on vegetable chips quality using response surface methodology	664 DWI-F Formulation and standardization of nutri rich noodles	664 ESK-O Optimization of process temperature and brine concentration for canning of sweet and baby corn	664 GOD-O Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)	Next

Ph.D. (Food Science & Technology) Ph.D. (Food Science & Technology)

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