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Effect of Curing Methods and Drying Temperature on the Quality of Sliced Turmeric (Curcuma longa L.)

By:

N.K., Muhamed Nisar

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TextPublication details: 2019Description: 76Subject(s):

Dissertation note: Uttarakhand Technical University, Dehradun Food Technology 2019 Dr. E. Jayashree

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Item type	Current library	Status	Barcode
Project Report	IISR Library	Available	PR307

Uttarakhand Technical University, Dehradun Food Technology 2019 Dr. E. Jayashree

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