Evaluation of quality characteristics of cake incorporated with whey and miringa pod powder

By:

Material type: Text

TextPublication details: Anand AAU 2021Description: 90Subject(s):

DDC classification:

Dissertation note: M.Tech 2021 Dr. S.C.Parmar

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis and Dissertation	Anand Agricultural University	637.1 DAH-E (Browse shelf(Opens below))	Not for loan		079289

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	Next
Previous	637.1 CHO-P Purification and characterization of ace-inhibitory and antioxidative peptides from whey protein fementate	637.1 COG-D Dairy Starter Cultures	637.1 CON-A Advances in Dairy Products	637.1 DAH-E Evaluation of quality characteristics of cake incorporated with whey and miringa pod powder	637.1 DAS-O Objective Questions and Concepts in Dairy and Food TechnologyNew DElhi	637.1 DAT-E Emerging dairy processing technologies :	637.1 DAT-E Emerging Dairy Processing Technologies:	Next

M.Tech 2021 Dr. S.C.Parmar

There are no comments on this title.

to post a comment.

Anand Agricultural University (AAU)