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Analysis of nutritional and functional properties of mushroom before and after cooking

Material type: Text

TextSubject(s): FOOD ANALYSISDDC classification: 2019/FN-6

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
THESIS	JDBI Learning Resource Center	2019/FN-6 (Browse shelf(Opens below))	Available		T597

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Previous	2019/FN-3 Formulation and evaluation of moringa incorporated health mix and assessment of nutritional status of elderly	2019/FN-4 Formulation & evaluation of thermally processed black garlic and its incorporation in whole wheat bread	2019/FN-5 Effect of composite edible coating on antimicrobial and antioxidant properties of sapote	2019/FN-6 Analysis of nutritional and functional properties of mushroom before and after cooking	2019/FN-7 Development and evaluation of food micro greens incorporated product	2019/FN-8 Nutritional and functional properties of the selected edible leaves	2019/FN-9 Development of edible cutlery	Next

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