Study on the influence of incorporation of Ghee residue on quality of Burfi

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TextPublication details: Anand AAU 2017Description: 118Subject(s):

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Dissertation note: M.Tech Dairy 2017 Dr. J.P.Prajapati

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis and Dissertation	Anand Agricultural University	637.1 CHA-S (Browse shelf(Opens below))	Not for loan		074203

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Previous	637.1 CHA-F Functional evaluation of Probiotic Fermented milk enriched with finger millet by in vitro and in vivo methods	637.1 CHA-O Optimization of selected qualitative tests for detection of common adulterants in milk	637.1 CHA-P Performance Evaluation of Freeze Dryer for Manufacture of Freeze Dried Fruits and its Application in Manufacture of Fruit Chocolate Confection	637.1 CHA-S Study on the influence of incorporation of Ghee residue on quality of Burfi	637.1 CHA-U Utilization of paneer whey in synbiotic sherbet candy	637.1 CHA-U Evaluation selected spices for extending shelf life of cultured Buttermilk	637.1 CHO-M Milk:The most Perfect Food	Next

M.Tech Dairy 2017 Dr. J.P.Prajapati

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Anand Agricultural University (AAU)