Evaluation of Kokum as value added ingredient in whey beverage

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TextPublication details: Anand AAU 2021Description: 120Subject(s):

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Dissertation note: M.Tech 2021 Dr. S.V.Pinto

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis and Dissertation	Anand Agricultural University	637.1 VEE-E (Browse shelf(Opens below))	Not for loan		079286

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 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	637.1 VEl-M Mechanized Manufacturing of Selected Indigenous Dairy Products Utilizing Milk Powder	637.1 VID-A Annual report 2016-17	637.1 W4 M4 Milk Production in Developing Countries.	Next

M.Tech 2021 Dr. S.V.Pinto

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Anand Agricultural University (AAU)