Development of Technology to Prepare Chhana based cake using Ghee residue and Whey Protein Concentrate

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TextPublication details: Anand AAU 2020Description: 182Subject(s):

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Dissertation note: Ph.D 2020 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 PAT-D (Browse shelf(Opens below))	Not for loan		078471

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Previous	637 NAT-A Annual Report 2016-17	637 PAN-D Development of Moringa and Milk Solids based extruded Snack Food	637 PAN-U Utilization of Sweet Potato Solids in Ice Cream for Value Addition	637 PAT-D Development of Technology to Prepare Chhana based cake using Ghee residue and Whey Protein Concentrate	637 PAT-E Evaluation of the Suitability of Fig in Preparation of Basundi	637 PAT-E Evaluation of Effect of Cardamom on Proteolysis in Khoa	637 PAT-E Evaluation of Effect of Cardamom on Lipolysis in Khoa	Next

Ph.D 2020 Dr. J.P.Prajapati

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Anand Agricultural University (AAU)