Technological and physico-chemical studies on fruit yoghurt
Material type: TextPublication details: Ludhiana PAU 1982Edition: Food Science and TechnologyDescription: 91,6LSubject(s): DDC classification:- T 637.14 S41T
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 637.14 S41T (Browse shelf(Opens below)) | Not for loan | 137168 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 637.14 S41T (Browse shelf(Opens below)) | Not for loan | 137169 |
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Three different types of buffalo milks viz. standardised (Fat 45%) tonned (fat 30%), and double tonned (Fat 15%) with SNF 9 percent were used for the preparation of yoghurt. Various stabilizers and additives VIZ gelatin, sodium hexametaphosphate (SHMP), g
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