To develop cloud stable juices and nectars form litchi and pear

By:

Babbar, Neha

Material type: Text

TextPublication details: Ludhiana PAU 2009Edition: Food Science and TechnologyDescription: 29cm; 107LSubject(s):

DDC classification:

T 664.8 B11T

Summary: Out of three hydrocolloids used i.e. CMC, sodium alginate and pectin, two hydrocolloids i.e. sodium salt of carboxymethyl cellulose (CMC), sodium alginate and combination of CMC+ sodium alginate were selected for addition in litchi juice, pear juice, litc

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 B11T (Browse shelf(Opens below))	Not for loan		249840
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 B11T (Browse shelf(Opens below))	Not for loan		249841

Out of three hydrocolloids used i.e. CMC, sodium alginate and pectin, two hydrocolloids i.e. sodium salt of carboxymethyl cellulose (CMC), sodium alginate and combination of CMC+ sodium alginate were selected for addition in litchi juice, pear juice, litc

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