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Optimization of conditions for production of ginger (Zingiber officinale) juice concentrate

TextLanguage: Gujrati Publication details: Jabalpur Department of Food Science & Technology 2006Description: 86p. 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 HAS-O (Browse shelf(Opens below))	Available		T-80954

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 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 HAS-O Optimization of conditions for production of ginger (Zingiber officinale) juice concentrate	664 JAI-S Studies on the functional, organoleptic and nutritional characteristics of 'sev' using detoxified chicking vetch (Lathyrus sativus L.) seeds	664 JAI-S Suitability of Kodo Flour For the Production of Amylolytic Enzyme	664 JAY-M Modern Food Microbiology	Next

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