Process Optimization for the preparation of fermented functional soy based beverage

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TextPublication details: Anand AAU 2019Description: 159Subject(s):

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Dissertation note: M.Tech 2019 Dr. S.Hati

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis and Dissertation	Anand Agricultural University	637.1 UND-P (Browse shelf(Opens below))	Not for loan		077004

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 THO-F Fat Rich Dairy Products	637.1 THO-F Fat Rich Dairy Products	637.1 THO-F Fat Rich Dairy Products	637.1 UND-P Process Optimization for the preparation of fermented functional soy based beverage	637.1 VAG-D Detection of oxidative rancidity in Ghee at an early stage	637.1 VAS-E Evaluation of Selected binders for manufacture of Faraali Gulabjamun	637.1 VEE-E Evaluation of Kokum as value added ingredient in whey beverage	Next

M.Tech 2019 Dr. S.Hati

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Anand Agricultural University (AAU)