Studies on dehydrated green leafy vegetables _ nutritional composition product formulation and sensory analysis

dc.contributor.guide	Prakash, Jamuna
dc.coverage.spatial	Food Science and Nutrition
dc.creator.researcher	Gupta, Sheetal
dc.date.accessioned	2016-05-25T12:03:54Z
dc.date.available	2016-05-25T12:03:54Z
dc.date.awarded	n.d.
dc.date.completed	2006
dc.date.registered	n.d.
dc.description.abstract	Abstract not available newline newline
dc.description.note	Bibliography p. 210-231, Appendix given
dc.format.accompanyingmaterial	None
dc.format.dimensions	-
dc.format.extent	231p.
dc.identifier.uri	http://hdl.handle.net/10603/92236
dc.language	English
dc.publisher.institution	Department of Studies in Food Scinece and Nutrition
dc.publisher.place	Mysore
dc.publisher.university	University of Mysore
dc.relation	No. of references 284
dc.rights	university
dc.source.university	University
dc.subject.keyword	Green leafy vegetables, Nutrient contribution, Antioxidants in vegetables, Iron bioavailability
dc.title	Studies on dehydrated green leafy vegetables _ nutritional composition product formulation and sensory analysis
dc.title.alternative	-
dc.type.degree	Ph.D.