Effect of Frying Parameters on Total Fat and Trans Fatty Acid Content of Fried Food Prepared at Commercial Household Level Coupled with Social Awareness Generation

dc.contributor.guide	Selvamurthy, William and Passi, Santosh Jain
dc.coverage.spatial
dc.creator.researcher	Jain, Akanksha
dc.date.accessioned	2022-10-10T08:55:11Z
dc.date.available	2022-10-10T08:55:11Z
dc.date.awarded	2021
dc.date.completed	2020
dc.date.registered
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/410916
dc.language	English
dc.publisher.institution	Amity Institute of Food Technology
dc.publisher.place	Noida
dc.publisher.university	Amity University, Noida
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Frying Parameters
dc.subject.keyword	Hospitality Leisure Sport and Tourism
dc.subject.keyword	Social Awareness
dc.subject.keyword	Social Sciences
dc.subject.keyword	Social Sciences General
dc.subject.keyword	Trans Fatty Acid
dc.title	Effect of Frying Parameters on Total Fat and Trans Fatty Acid Content of Fried Food Prepared at Commercial Household Level Coupled with Social Awareness Generation
dc.title.alternative
dc.type.degree	Ph.D.