Study on the technology of sweetened and salted Lassi using cross-bred cow milk and reconstituted milk

By:

MADHU, Bala

Material type: Text

TextPublication details: Ludhiana 1983Description: 99, 5LSubject(s):

DDC classification:

637.147 M26S

Summary: The investigation on the technology of sweetened and salted lassi using cross-bred cow milk and reconstituted milk was carried out. The experimental samples were prepared from the milks standardized at 35 per cent fat and 85 per cent SNF, pasteurized at 1

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	637.147 M26S (Browse shelf(Opens below))	Not for loan		137967
Theses/ Dissertation	Mohinder Singh Randhawa Library	637.147 M26S (Browse shelf(Opens below))	Not for loan		137968

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Previous	637.146 T12Y Yoghurt : science and technology	637.146 T12Y Yoghurt : science and technology	637.146 W65R Recent developments in fermentation of milk	637.147 M26S Study on the technology of sweetened and salted Lassi using cross-bred cow milk and reconstituted milk	637.147 M26S Study on the technology of sweetened and salted Lassi using cross-bred cow milk and reconstituted milk	637.1476 M32Y Yogurt: Roles in Nutrition and Impacts on Health	637.17 A24H Health by Cow Milk	Next

The investigation on the technology of sweetened and salted lassi using cross-bred cow milk and reconstituted milk was carried out. The experimental samples were prepared from the milks standardized at 35 per cent fat and 85 per cent SNF, pasteurized at 1

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