1. DSpace at My University
  2. FACULTY OF FAMILY AND COMMUNITY SCIENCES (HOME SCIENCE)
  3. DEPARTMENT OF FOODS AND NUTRITION
  4. THESES-FN
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/1852
Full metadata record
DC FieldValueLanguage
dc.contributor.authorGupta, Ashima-
dc.date.accessioned2022-07-13T18:53:54Z-
dc.date.available2022-07-13T18:53:54Z-
dc.date.issued2013-08-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/1852-
dc.language.isoenen_US
dc.publisherThe Maharaja Sayajirao University of Barodaen_US
dc.subjectBhajiasen_US
dc.subjectFrench friesen_US
dc.subjectGroundnuten_US
dc.subjectGujarati house wivesen_US
dc.subjectFood and Nutritionen_US
dc.titleOccurrence of chemical and sensory changes during intermittent frying of french fries and bhajias in groundnut and cottonseed oil and studying the association between the fried food intake by the Gujarati house wives and non-communicable diseasesen_US
dc.typeThesisen_US
Appears in Collections:THESES-FN

Files in This Item:
File Description SizeFormat 
13.pdf9.98 MBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.