Development of novel food products using the fruit and tender leaves of tamarind tamarindus indica and their evaluation

dc.contributor.guide	Dr. Kavita Waghray and Prof. D. Subba Rao
dc.coverage.spatial	Food Technology
dc.creator.researcher	T. Sravanthi
dc.date.accessioned	2018-08-21T06:48:36Z
dc.date.available	2018-08-21T06:48:36Z
dc.date.awarded	20-03-2018
dc.date.completed	03-08-2017
dc.date.registered	28-08-2011
dc.description.abstract	No newline
dc.description.note	SummaryandConclusion-116-117, References 118-129
dc.format.accompanyingmaterial	None
dc.format.dimensions	---
dc.format.extent	xiv, 129 P
dc.identifier.uri	http://hdl.handle.net/10603/212889
dc.language	English
dc.publisher.institution	Department of Food Technology
dc.publisher.place	Anantapuram
dc.publisher.university	Jawaharlal Nehru Technological University, Anantapuram
dc.relation	No. of References -132
dc.rights	university
dc.source.university	University
dc.subject.keyword	anti-microbial activity
dc.subject.keyword	antioxidant activity
dc.subject.keyword	Food Technology
dc.subject.keyword	Fruit and Tender Leaves
dc.subject.keyword	phytochemical screening
dc.title	Development of novel food products using the fruit and tender leaves of tamarind tamarindus indica and their evaluation
dc.title.alternative
dc.type.degree	Ph.D.