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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/3810
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dc.contributor.authorGupta, Ashima-
dc.date.accessioned2024-01-23T06:39:00Z-
dc.date.available2024-01-23T06:39:00Z-
dc.date.issued2016-01-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/3810-
dc.publisherThe Maharaja Sayajirao University of Barodaen_US
dc.subjectFrench Friesen_US
dc.subjectBhajiasen_US
dc.subjectGroundnuten_US
dc.subjectHoysewivesen_US
dc.subjectFoods 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 HOUSEWIVES AND NON-COMMUNICABLE DISEASESen_US
dc.typeThesisen_US
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Files in This Item:
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01_Title.pdf67.88 kBAdobe PDFView/Open
02_Certificate.pdf46.37 kBAdobe PDFView/Open
03_Acknowledgement.pdf107.27 kBAdobe PDFView/Open
04_List of contents.pdf22.35 kBAdobe PDFView/Open
05_List of tables.pdf149.46 kBAdobe PDFView/Open
06_List of figures.pdf173.14 kBAdobe PDFView/Open
07_List of plates.pdf54.84 kBAdobe PDFView/Open
08_Abstract.pdf156.82 kBAdobe PDFView/Open
09_Chapter 1.pdf313.68 kBAdobe PDFView/Open
10_Chapter 2.pdf7.05 MBAdobe PDFView/Open
11_Chapter 3.pdf82.7 kBAdobe PDFView/Open
12_Chapter 4.pdf3.48 MBAdobe PDFView/Open
13_Results and discussion.pdf15.86 MBAdobe PDFView/Open
14_Summary and conclusion.pdf387.28 kBAdobe PDFView/Open
15_Implications of study.pdf81.75 kBAdobe PDFView/Open
16_Future scope.pdf35.71 kBAdobe PDFView/Open
17_Research publications.pdf55.68 kBAdobe PDFView/Open
18_Bibliography.pdf1.4 MBAdobe PDFView/Open
19_Appendix.pdf860.45 kBAdobe PDFView/Open
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