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Formulation and quality evaluation of nutri-rich millet bar using bee pollen and honey

By: Gupta, ApoorviContributor(s): Singh, AlpanaMaterial type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwa Vidyalaya 2023Description: 62Subject(s): Food Science & TechnologyDDC classification: 664 GUP-F Dissertation note: M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 GUP-F (Browse shelf(Opens below))	Available		T-105886

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	664 GOS-F Formulation and development of nutri-rich ragi (Eleusin coracana L.) food products	664 GOU-F Few Functional Properties of Fababean (Vicia faba L.) Flour	664 GUP-D Development and evaluation of malted sorghum and finger millet flakes ( Poha)	664 GUP-F Formulation and quality evaluation of nutri-rich millet bar using bee pollen and honey	664 JAI-S Suitability of Kodo Flour For the Production of Amylolytic Enzyme	664 JOU-S Study the effect of deep fat frying and air frying on quality of low fat french fries from potato varieties	664 KAS-P Process standardization of ready to cook instant kheer mixes	Next

M.Sc. ( Food Science & Technology) M.Sc. ( Food Science & Technology)

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