Studies on comparative quality evaluation of different processing techniques for preparation dried ginger rhizome zingiber officinale roscoe SUNTH and its utilization in value added products

dc.contributor.guide	Sawate, A.R.
dc.coverage.spatial
dc.creator.researcher	Syed Zubair Syed Turab
dc.date.accessioned	2025-01-22T10:01:49Z
dc.date.available	2025-01-22T10:01:49Z
dc.date.awarded	2020
dc.date.completed	2020
dc.date.registered	2017
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	255p.
dc.identifier.researcherid
dc.identifier.uri	http://hdl.handle.net/10603/616921
dc.language	English
dc.publisher.institution	Food Technology
dc.publisher.place	Parbhani
dc.publisher.university	Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Food Science and Technology
dc.subject.keyword	Life Sciences
dc.title	Studies on comparative quality evaluation of different processing techniques for preparation dried ginger rhizome zingiber officinale roscoe SUNTH and its utilization in value added products
dc.title.alternative
dc.type.degree	Ph.D.