Shelf stability, sensory qualities and bioavailability of iron-fortified curry powder

Issued Date

2009

Copyright Date

2009

Resource Type

Master Thesis

Language

eng

File Type

application/pdf

No. of Pages/File Size

xii, 108 leaves : ill. (some col.)

Access Rights

open access

Rights

ผลงานนี้เป็นลิขสิทธิ์ของมหาวิทยาลัยมหิดล ขอสงวนไว้สำหรับเพื่อการศึกษาเท่านั้น ต้องอ้างอิงแหล่งที่มา ห้ามดัดแปลงเนื้อหา และห้ามนำไปใช้เพื่อการค้า

Rights Holder(s)

Mahidol University

Bibliographic Citation

Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2009

Suggested Citation

Karn, Sanjeev Kumar, 1971- Shelf stability, sensory qualities and bioavailability of iron-fortified curry powder . Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2009. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/96227

Title

Shelf stability, sensory qualities and bioavailability of iron-fortified curry powder

Author(s)

Karn, Sanjeev Kumar, 1971-

Advisor(s)

Visith Chavasit
 Ratchanee Kongkachuichai
 Nattapol Tangsuphoom

Description

Food and Nutrition for Development (Mahidol University 2009)

Degree Name

Master of Science

Degree Level

Master's degree

Degree Department

Institute of Nutrition

Degree Discipline

Food and Nutrition for Development

Degree Grantor(s)

Mahidol University

Keyword(s)

Centella asiatica -- Residues
 Bioavailability
 Curry powder -- Nepal
 Iron

Availability

URI

https://repository.li.mahidol.ac.th/handle/20.500.14594/96227

Collections

Thesis and Thematic paper