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Studies on processing and keeping quality characteristics of tofu prepared from kalitur (Black soybean)

TextLanguage: English Publication details: Jabalpur Department of Food Science & Technology 1999Description: 120p. PrintSubject(s): FOOD SCIENCE & TECHNOLOGY | FOOD SCIENCE & TECHNOLOGYDDC classification: 664

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Central Library	664 VER-S (Browse shelf(Opens below))	Available		T-34723

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Previous	664 VER-N Nutritional Evaluation of Improved Varieties of Sunflower Seeds	664 VER-N Nutritional evaluation and processing of edible mushrooms	664 VER-O Optimization of Process Parameters for Extration & Clarification of Stevia Juice by Membrane Technology	664 VER-S Studies on processing and keeping quality characteristics of tofu prepared from kalitur (Black soybean)	664 VIN-D Dry Cooking Technology of Grain Legumes	664 VIS-P Process standardization and development of low gluten cookies	664 WAT-F Formulaion and optimization of nutri rich food products from flax seeds	Next

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