Standardization of procesisng parameters for the preparation of sohan halwa

By:

Rimple

Material type: Text

TextPublication details: Ludhiana PAU 2009Edition: Food Science and TechnologyDescription: 29CM; 95LSubject(s):

DDC classification:

T 664.75 R53S

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.75 R53S (Browse shelf(Opens below))	Not for loan		250008
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.75 R53S (Browse shelf(Opens below))	Not for loan		250009

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

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