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Development and assessment of antioxidant rich savoury cake

Material type: Text

TextSubject(s): FOOD SCIENCEDDC classification: 2017/FN-8

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
THESIS	JDBI Learning Resource Center	2017/FN-8 (Browse shelf(Opens below))	Available		T556

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Previous	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	2017/FN-8 Development and analysis of a food product using acid whey	2017/FN-9 To conduct a survey for consumer awareness on tea adulteration and comparative analysis of adulteration between packaged tea and local tea	2017/HD-1 Perception and knowledge regarding menopause among working and non working women of Kolkata from different socio-economic backgrounds	Next

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