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A comparative study on the organoleptic properties and chemical composition of fermented and instant vegan cheese

Material type: Text

TextSubject(s): FOOD CHEMISTRYDDC classification: 2017/FN-5

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
THESIS	JDBI Learning Resource Center	2017/FN-5 (Browse shelf(Opens below))	Available		T553

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Previous	2017/FN-2 Development and analysis of multi-nut spread for children aged between 7-9 years.	2017/FN-3 A study to incorporate amaranth seeds (sprouted and unsprouted) in rusk and to check the acceptance among post-menopausal women	2017/FN-4 A study to design a composite mixture containing plantain, whey and hemp as an egg substitute suitable for chocolate brownie	2017/FN-5 A comparative study on the organoleptic properties and chemical composition of fermented and instant vegan cheese	2017/FN-6 Chemical analysis and sensory evaluation of soy milk based sandesh for geriatrics	2017/FN-7 Development of nutritive biscuit by incorporating soy flour and mushroom powder for women	2017/FN-8 Development and assessment of antioxidant rich savoury cake	Next

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