Comparative study on the shelf-life of sweetened and salted lassi prepared from buffalo and cow milks
Material type: TextPublication details: Ludhiana PAU 1982Edition: Food Science and TechnologyDescription: 94,3LSubject(s): DDC classification:- T 637.24 A76C
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 637.24 A76C (Browse shelf(Opens below)) | Not for loan | 138161 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 637.24 A76C (Browse shelf(Opens below)) | Not for loan | 138162 |
The sweetened and malted lassi were prepared from buffalo and cow milks standardized at 6% fat and 9% SNY and 4% fat and 85% SNY respectively The clot of the curd was broken and churned. With equal quantities of water and 8% sugar and 08% salt, for 45 min
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