| 000 | 01017nam a22001937a 4500 | ||
|---|---|---|---|
| 999 |
_c15102 _d15102 |
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| 003 | OSt | ||
| 082 | _2664 ATH/TH | ||
| 088 | _aP 305 | ||
| 100 |
_aATHUL SURESH _aJUBNA N. K. C _aNIGHITHA M. T _aSAHIRA B. M _93999 |
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| 245 | _aThe effect of drying on the shelflife amaranthus leaves | ||
| 260 |
_aTavanur 2015 _bDepartment of Food and Agricultural Process Engineering |
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| 300 | _a50 | ||
| 500 | _aThe effect of drying on the shelflife amaranthus leaves | ||
| 520 | _aused three drying methods, sun drying, cabinet drying and vacuum drying with different paratreatments such as blanching, steam blanching, citric acid and sulphitation. the quality of the dried amaranthus leaves were was expressed in terms of moisture content, ascorbic acid and fibre content and also cooking quality through sensory evaluation. | ||
| 700 |
_aDr. Santhi Mary Mathew (Guide) _93359 |
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| 700 |
_aEr. Madhana Supriya (Co-guide) _94000 |
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| 856 | _uhttps://drive.google.com/open?id=1BCZ6I1qiEQL33xDtJsedvxK4kF_tfbFW | ||
| 942 | _cPR | ||