Development of whey based guava juice drink

By:

GILL, Vikas Singh

Material type: Text

TextPublication details: Ludhiana PAU 1997Edition: Food Science and TechnologyDescription: 53, 8LSubject(s):

DDC classification:

T 663.63 G36D

Summary: Guava beverage was prepared using guava pulp and whey. Pulp was incorporated at three different levels i.e 10, 20 and 30 per cent The drink was analysed for Physicochemical characteristics such as acidity, pH. total solids, specific gravity, sediments and

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.63 G36D (Browse shelf(Opens below))	Not for loan		220530
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.63 G36D (Browse shelf(Opens below))	Not for loan		220531

Guava beverage was prepared using guava pulp and whey. Pulp was incorporated at three different levels i.e 10, 20 and 30 per cent The drink was analysed for Physicochemical characteristics such as acidity, pH. total solids, specific gravity, sediments and

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