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Process standardization of value added products from ber (Zizyphus mauritiana lamk)

TextLanguage: English Publication details: Jabalpur Department of Food Science & Technology 2008Description: 61p. 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 DUB-P (Browse shelf(Opens below))	Available		T-82071

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 DIX-I In Vivo Assessment of Nutritional Quality of FABA Bean (Vicia feba L.)	664 DIX-S Studies on Traditional Food SATTU From Chickpea Cultivars(Cicer arietinum) and Its Nutritional Improvements	664 DOH-S Studies on shelf life extension of sugarcane juice	664 DUB-P Process standardization of value added products from ber (Zizyphus mauritiana lamk)	664 DUB-S Standardization of dosages of gamma radiation to improve storage life and product quality of water chestnut (trapa bispinosa roxburg) flour and grits	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	Next

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