Process Optimization for the Production of Underutilized Jamun Syzygium Cumini Powder and its Qualities

dc.contributor.guide	Ramanathan. M
dc.coverage.spatial
dc.creator.researcher	Reginold Jebitta. S
dc.date.accessioned	2018-08-20T06:28:52Z
dc.date.available	2018-08-20T06:28:52Z
dc.date.awarded	30/06/2018
dc.date.completed	2018
dc.date.registered	14/04/2012
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions	A4
dc.format.extent	208 pages
dc.identifier.uri	http://hdl.handle.net/10603/212522
dc.language	English
dc.publisher.institution	Department of Food Processing
dc.publisher.place	Coimbatore
dc.publisher.university	Karunya University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Underutilized Jamun
dc.title	Process Optimization for the Production of Underutilized Jamun Syzygium Cumini Powder and its Qualities
dc.title.alternative
dc.type.degree	Ph.D.