Development of functional whey beverage using Chalta (Dillenia indica L.) and herbs

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Dissertation note: Food Technology MSc. 2017

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology General Stacks	TH 664.8 K19D (Browse shelf(Opens below))	Available		454264

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	TH 664 M267D Development of fibre enriched rusk	TH 664.726 S132E Evaluation of suitability of different coagulants at various temperatures for making soy TOFU	TH 664.8 G278D Detoxification of wild apricot (Prunus armeniaca L.) kernels	TH 664.8 K19D Development of functional whey beverage using Chalta (Dillenia indica L.) and herbs	TH 664.8 K21V Varietal suitability of Mango for brining to produce pickle	TH 664.8 P189P Process optimization for grinding of turmeric at sub-ambient temperature	TH 664.8 P253M Mineral fortification of chapatti and jaljeera with drumstick (Moringa oleifera L.) leaf powder	Next

Food Technology MSc. 2017

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