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Feasibility of aloe vera gel in development of herb bread

TextLanguage: English Publication details: Jabalpur Department of Food Science & Technology 2005Description: 71p. 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 SIN-F (Browse shelf(Opens below))	Available		T-80684

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		Next
Previous	664 SHU-B Biochemical and qualitative comparison of some common varieties of ragi (eleusine coracana gaertn.) and their products	664 SHU-B Biochemical analysis of broad bend (Vicia faba (L.)) as compared to soybean (Glycion max(L.) Marill) with special reference to their seed size	664 SIN-F Formulation and development of nutritious sattu adn its evaluation	664 SIN-F Feasibility of aloe vera gel in development of herb bread	664 SIN-I Introduction to Food Engineering	664 SIN-S Storage Stability of Coloured Substances in Thermally Processed and Raw Chilli (Capsicum annum) Powder	664 SR 38 F Fruit And Vegetable Preservation Principles & Practices	Next

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