Preparation of low alcoholic, self carbonated beverages from carrot and its blends

By:

PANDOVE, Gulab

Material type: Text

TextPublication details: Ludhiana PAU 2007Edition: MicrobiologyDescription: 67L+ CDSubject(s):

DDC classification:

T 660.62 P14P

Summary: The low alcoholic self carbonated beverages were prepared from Carrot var.selection-21, Lemon var.Baramasi and Amla var.Chakaiya after optimizing the inoculum concentration. Carrot-Lemon and Carrot-Amla juices were blended in the ratio 75:25, 50:50, 25:75

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 660.62 P14P (Browse shelf(Opens below))	Not for loan		249063
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 660.62 P14P (Browse shelf(Opens below))	Not for loan		249064

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Previous	T 660.62 N37I Improvement of paddy straw as feed by soild state fermentation	T 660.62 N37I Improvement of paddy straw as feed by soild state fermentation	T 660.62 P14P Preparation of low alcoholic, self carbonated beverages from carrot and its blends	T 660.62 P14P Preparation of low alcoholic, self carbonated beverages from carrot and its blends	T 660.62 R20P Production and characterization of bacterial alkaline protease	T 660.62 R20P Production and characterization of bacterial alkaline protease	T 660.62 S16U Utilization of dairy industry rejects for the production of vitamins B12 by propionibacterium spp	Next

The low alcoholic self carbonated beverages were prepared from Carrot var.selection-21, Lemon var.Baramasi and Amla var.Chakaiya after optimizing the inoculum concentration. Carrot-Lemon and Carrot-Amla juices were blended in the ratio 75:25, 50:50, 25:75

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