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

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 664.726 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	TH 664.726 R257 N Nutritional and microbiological quality of soy fortified chapaties	Next

M.Sc. Food Science and Technology

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