Development of value added  noodles using seaweed and assessing the properties

dc.contributor.guide	S Thilagavathi
dc.coverage.spatial
dc.creator.researcher	C Prabhavathy
dc.date.accessioned	2024-02-12T11:58:04Z
dc.date.available	2024-02-12T11:58:04Z
dc.date.awarded	2023
dc.date.completed	2023
dc.date.registered	2016
dc.description.abstract	newline
dc.description.note	4961
dc.format.accompanyingmaterial	DVD
dc.format.dimensions	92mm
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/544961
dc.language	English
dc.publisher.institution	Department of Food Science and Nutrition
dc.publisher.place	Salem
dc.publisher.university	Periyar University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	assessing the properties
dc.subject.keyword	seaweed and
dc.subject.keyword	value added noodles
dc.title	Development of value added noodles using seaweed and assessing the properties
dc.title.alternative
dc.type.degree	Ph.D.