Optimization of enzymic extraction process for Guava juice and to study its storage stability

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TextPublication details: GBPUA&T Pantnagar 2008Description: 145pSubject(s):

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Dissertation note: Ph.D. Food Technology

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH-P 664.8 I58O (Browse shelf(Opens below))		Available		408578
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH-P 664.8 I58O (Browse shelf(Opens below))	:2	Available		408579

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Previous	TH-P 664.8 A261D Development of ready-to-cook kidney beans	TH-P 664.8 C496 O Optimization of ingradients levels for the development of whey based fruit juice beverages using response surface methodology	TH-P 664.8 C496 O Optimization of ingradients levels for the development of whey based fruit juice beverages using response surface methodology	TH-P 664.8 I58O Optimization of enzymic extraction process for Guava juice and to study its storage stability	TH-P 664.8 I58O Optimization of enzymic extraction process for Guava juice and to study its storage stability	TH-P 664.8 K97P Process development of law calorie and high protein fruit bars	TH-P 664.8 K97P Process development of law calorie and high protein fruit bars	Next

Ph.D. Food Technology

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