JDBI Learning Resource Center

Development of guava gel candy fortified with amaranth leaf powder using different gelling agents

By: Ankana Sengupta | Jadavpur University | M.Sc.
Contributor(s): Damanjeet kaur.
Material type: Mixed materialsMixed materialsSubject(s): FOOD & NUTRITION | FORTIFICATIONDDC classification: 2014/FN-2
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THESIS JDBI Learning Resource Center 2014/FN-2 (Browse shelf(Opens below)) Available T506

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