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b.tech Food Technology Syllabus
New food sensing technologies in food
Microbial spoilage mechanism of dehydrated vegetable product due to high water activity during storage
IRJET-UTILIZATIBeetroot Leaves Powder (BRLP), Chickpea Powder, Extrusion, Moisture Content, Response Surface Methodology (RSM), Total Phenolic Content (TPC)ON OF BEETROOT (BETA VULGARIS
Model Questions 2015
9781441978790-c1
Turkish Cuisine1
Supercritical CO2 Extraction of Compounds with Antioxidant Activity from Fruits
