Development of technology for stabilizing flaxseed oil by incorporation of defatted cake phenols using nanoemulsion and ultrasonication technique

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dc.contributor.guideShahi, N. C
dc.coverage.spatial
dc.creator.researcherSingh, Shikhangi
dc.date.accessioned2024-12-10T10:13:15Z
dc.date.available2024-12-10T10:13:15Z
dc.date.awarded2023
dc.date.completed2023
dc.date.registered2020
dc.description.note
dc.format.accompanyingmaterialDVD
dc.format.dimensions
dc.format.extent167 p.p.
dc.identifier.urihttp://hdl.handle.net/10603/605955
dc.languageEnglish
dc.publisher.institutionDepartment of Process and Food Engineering
dc.publisher.placePantnagar
dc.publisher.universityG.B.Pant University of Agriculture and Technology
dc.relation
dc.rightsuniversity
dc.source.universityUniversity
dc.subject.keywordEngineering
dc.subject.keywordEngineering and Technology
dc.subject.keywordEngineering Multidisciplinary
dc.titleDevelopment of technology for stabilizing flaxseed oil by incorporation of defatted cake phenols using nanoemulsion and ultrasonication technique
dc.title.alternative
dc.type.degreePh.D.

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