Formulation and characterization of leafy and non leafy vegetables based mix soup formulations

dc.contributor.guide	Uppaluri, Ramagopal V S and Rangan, Latha
dc.coverage.spatial	Agro and Rural Technology
dc.creator.researcher	Mondal, Imdadul Hoque
dc.date.accessioned	2022-12-01T05:19:47Z
dc.date.available	2022-12-01T05:19:47Z
dc.date.awarded	2021
dc.date.completed	2021
dc.date.registered	2016
dc.description.abstract	To encourage translational and value added product development of endemic and underutilized horticultural produces current Ph D thesis is targets upon a robust experimental and design methodology to formulate and characterize leafy and non leafy vegetable based mix soup recipes with high nutritional content in terms of proximate vitamin C and antioxidant activity characteristics The targeted leafy and non leafy vegetables in the thesis includes Kolmou Ipomoea aquatica Forssk Pui Basella...
dc.description.note	Not Available
dc.format.accompanyingmaterial	None
dc.format.dimensions	Not Available
dc.format.extent	Not Available
dc.identifier.uri	http://hdl.handle.net/10603/421303
dc.language	English
dc.publisher.institution	SCHOOL OF AGRO AND RURAL TECHNOLOGY
dc.publisher.place	Guwahati
dc.publisher.university	Indian Institute of Technology Guwahati
dc.relation	Not Available
dc.rights	self
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Food Science and Technology
dc.subject.keyword	Life Sciences
dc.title	Formulation and characterization of leafy and non leafy vegetables based mix soup formulations
dc.title.alternative	Not available
dc.type.degree	Ph.D.