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

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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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