Standardization of procesisng parameters for the preparation of sohan halwa
Rimple
Standardization of procesisng parameters for the preparation of sohan halwa - Food Science and Technology - Ludhiana PAU 2009 - 29CM; 95L
The study was undertaken to standardize the processing parameters and asses the shelf life of sohan halwa (dhoda). Experiments conducted to standardize the parameters included; variation in milk fat content (3, 4.5 and 6 per cent); levels of germinated wh
WHEAT PRODUCTS
CEREAL PRODUCTS FOOD SENSORY EVALUATION MILK PHYSICO - CHEMICAL SOHAN HALWA WHEAT WHEAT PRODUCTS
T 664.75 R53S
Standardization of procesisng parameters for the preparation of sohan halwa - Food Science and Technology - Ludhiana PAU 2009 - 29CM; 95L
The study was undertaken to standardize the processing parameters and asses the shelf life of sohan halwa (dhoda). Experiments conducted to standardize the parameters included; variation in milk fat content (3, 4.5 and 6 per cent); levels of germinated wh
WHEAT PRODUCTS
CEREAL PRODUCTS FOOD SENSORY EVALUATION MILK PHYSICO - CHEMICAL SOHAN HALWA WHEAT WHEAT PRODUCTS
T 664.75 R53S