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

Material type:

Mixed materialsSubject(s): FOOD & NUTRITION | FORTIFICATIONDDC classification: 2014/FN-2

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
THESIS	JDBI Learning Resource Center	2014/FN-2 (Browse shelf(Opens below))	Available		T506

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	Next
Previous	2013/ HD-1 Studying the impact of teaching material on social and motor development and academic achievement of children studying in urban and rural primary government school	2013/ RM-1 Space planning considerations in school design	2014/FN-1 Effect of honey on physicochemical properties and acceptability of lemon flavoured black tea	2014/FN-2 Development of guava gel candy fortified with amaranth leaf powder using different gelling agents	2014/FN-3 Fortification and nutritional analysis of bread using different varieties of seed flour	2014/FN-4 Study on the food pattern changes and nutritional status of college students in Kolkata coming from north eastern region	2014/FN-5 Comparative study on nutritional composition of home made Indian curd using mixed culture & single strain culture	Next

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