Piyush Verma, Supervisor: Dr. Kawaljit Singh Sandhu <br/><br/>
Comparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red Carrots 

 -  Department of Food Science & Technology, MRSPTU, Bathinda  2021 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Science and Technology