Development of cottage cheese process from buffalo milk supplemented with soy milk

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Material type: Text

TextPublication details: GBPUA&T Pantnagar 1991Description: 112Subject(s):

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Dissertation note: M.Sc. Food Science and Technology

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 664.726 R231 D (Browse shelf(Opens below))	Available		323555
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 664.726 R231 D (Browse shelf(Opens below))	Available		323556

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Previous	TH 664.726 R183 E Effects of defatted soy and sesame flour fortification on physico-chemical properties of extruded rice and wheat products	TH 664.726 R197E-1 Effect of storage on quality of soybeans and products made the re-from	TH 664.726 R197E-1 :2 Effect of storage on quality of soybeans and products made the re-from	TH 664.726 R231 D Development of cottage cheese process from buffalo milk supplemented with soy milk	TH 664.726 R231 D Development of cottage cheese process from buffalo milk supplemented with soy milk	TH 664.726 R231 E Effect of different soybean varieties on bread characteristics	TH 664.726 R231 E Effect of different soybean varieties on bread characteristics	Next

M.Sc. Food Science and Technology

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