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Sankar Chandra Deka

Sankar Chandra Deka

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1.
Technologies for Value Addition in Food Products and Processes
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2.
Research Methods and Applications in Chemical and Biological Engineering39 %
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₹10,997
₹6,708
Binding:
Paperback
Release:
31 Mar 2021
Language:
English
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3.
Food Bioactives39 %
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₹10,997
₹6,708
Binding:
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Release:
13 Dec 2021
Language:
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4.
Engineering Solutions for Sustainable Food and Dairy Production37 %
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₹25,079
₹15,800
Binding:
Hardback
Release:
02 Jan 2025
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5.
Technologies for Value Addition in Food Products and Processes39 % NR
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₹17,358
₹10,588
Binding:
Hardback
Release:
04 Nov 2019
Language:
English
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6.
Research Methods and Applications in Chemical and Biological Engineering39 %
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₹16,430
₹10,022
Binding:
Hardback
Release:
25 Jul 2019
Language:
English
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7.
Food Bioactives30 % NR
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₹17,227
₹12,059
Binding:
Hardback
Release:
25 Oct 2019
Language:
English
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8.
Engineering Solutions for Sustainable Food and Dairy Production
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₹21,347
Binding:
Paperback
Release:
02 Jan 2026
Language:
English
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9.
Food Bioactives
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₹14,007
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Release:
28 Oct 2019
Language:
English
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10.
Technologies for Value Addition in Food Products and Processes
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₹14,007
Binding:
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Release:
28 Oct 2019
Language:
English
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11.
Food Bioactives
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₹14,007
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Release:
28 Oct 2019
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12.
Technologies for Value Addition in Food Products and Processes
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₹14,007
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28 Oct 2019
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13.
Food Bioactives
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₹4,536
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Release:
29 Oct 2019
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14.
Technologies for Value Addition in Food Products and Processes
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₹4,536
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28 Oct 2019
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15.
Research Methods and Applications in Chemical and Biological Engineering
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₹0
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Other book format
Release:
01 Sep 2019
Language:
English
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16.
Research Methods and Applications in Chemical and Biological Engineering
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₹4,536
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Release:
23 Jul 2019
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17.
Research Methods and Applications in Chemical and Biological Engineering
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₹13,262
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Release:
23 Jul 2019
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18.
Research Methods and Applications in Chemical and Biological Engineering
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₹13,262
Binding:
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Release:
23 Jul 2019
Language:
English
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19.
AI and IoT Innovations in Post-Harvest Management of Food Grains and VegetablesNR
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20.
Pigmented Grains: Bioactive compounds, nutritional potential and value additionNR
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