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Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)

TextPublication details: Jabalpur Department of Food Science & Technology 2016Description: 79pgSubject(s): FOOD SCIENCE & TECHNOLOGY | DDC classification: 664 Dissertation note: M.Sc.(Department of Food Science & Technology)

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 GOD-O (Browse shelf(Opens below))	Available		T-83927

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Previous	664 DOH-S Studies on shelf life extension of sugarcane juice	664 DWI-F Formulation and standardization of nutri rich noodles	664 ESK-O Optimization of process temperature and brine concentration for canning of sweet and baby corn	664 GOD-O Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)	664 GOL-D Development of therapeutic Multigrain cookies	664 GOL-S Standardization of instant chakli using kutki and different pulses	664 GOS-F Formulation and development of nutri-rich ragi (Eleusin coracana L.) food products	Next