Development of novel natural food preservatives from phenolics of peels of five selected varieties of potato with special emphasis on omega 3 fatty acids fortified functional foods

dc.contributor.guide	Chattopadhyay, Rabi Ranjan
dc.coverage.spatial
dc.creator.researcher	Bhattacharya, Abhishek
dc.date.accessioned	2023-11-24T09:45:47Z
dc.date.available	2023-11-24T09:45:47Z
dc.date.awarded	2023
dc.date.completed	2022
dc.date.registered
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	None
dc.format.dimensions
dc.format.extent	xiii, 157 p.
dc.identifier.uri	http://hdl.handle.net/10603/527518
dc.language	English
dc.publisher.institution	Indian Statistical Institute
dc.publisher.place	Kolkata
dc.publisher.university	Jadavpur University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Food preservation
dc.subject.keyword	Omega-3 fatty acids
dc.title	Development of novel natural food preservatives from phenolics of peels of five selected varieties of potato with special emphasis on omega 3 fatty acids fortified functional foods
dc.title.alternative
dc.type.degree	Ph.D.