Studies on the compatibility of whey and carrot juice for the development of a beverage

By:

PARAMJIT Kaur

Material type: Text

TextPublication details: Ludhiana PAU 1999Edition: Food Science and TechnologyDescription: 62LSubject(s):

DDC classification:

T 663.6 P14S

Summary: Whey based carrot juice beverage was prepared by incorporating carrot juice at four different levels i.e. 5, 15, 25 and 35 per cent The beverage was analysed for physico-chemical characteristics such as acidity,

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.6 P14S (Browse shelf(Opens below))	Not for loan		221638
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.6 P14S (Browse shelf(Opens below))	Not for loan		221639

Whey based carrot juice beverage was prepared by incorporating carrot juice at four different levels i.e. 5, 15, 25 and 35 per cent The beverage was analysed for physico-chemical characteristics such as acidity,

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