Effect of particle size of sodium chloride on the quality characteristics of reduced-fat and full fat pizza cheeses

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TextPublication details: Anand AAU 2019Description: 135Subject(s):

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Dissertation note: M.Tech 2019 Dr. A.H.Jana

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis and Dissertation	Anand Agricultural University	637.1 PAT-E (Browse shelf(Opens below))	Not for loan		077007

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	637.1 PAR-P Performance Evaluation of mechanized system for manufacture of Beetroot Halwa	637.1 PAT-D Development of Technoogy for manufacture of a protein enriched moringa fortified spread	637.1 PAT-D Development of Probiotic Soft Cheese	637.1 PAT-E Effect of particle size of sodium chloride on the quality characteristics of reduced-fat and full fat pizza cheeses	637.1 PAT-E Effect of selected spices on chemical characteristic and antioxidant activity of Khoa	637.1 PAT-E Evaluation of D-Tagatose as a Sweetner to replace sucrose in Dairy products	637.1 PAT-E Evaluation of non-conventional plant sources for enhancement of oxidative stability of Ghee	Next

M.Tech 2019 Dr. A.H.Jana

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Anand Agricultural University (AAU)