Normal view MARC view ISBD view

Formulation and evaluation of low cost value added product

Material type: Text

TextSubject(s): FOOD ANALYSISDDC classification: 2019/FN-11

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
THESIS	JDBI Learning Resource Center	2019/FN-11 (Browse shelf(Opens below))	Available		T602

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	2018/TC-1 A study on the application of natural colour from nyctanthes arbor-tristis (harshingar) flowers on cotton fabric	2019/FN-1 In vitro investigation of commerically available probiotic drinks and development of a nutrient rich synbiotic beverage	2019/FN-10 Pathogenic profile of green coloured vegetables using different washing procedures	2019/FN-11 Formulation and evaluation of low cost value added product	2019/FN-2 Effect of fruit peel formulated natural fertilizer on the soil fertility and plant growth	2019/FN-3 Formulation and evaluation of moringa incorporated health mix and assessment of nutritional status of elderly	2019/FN-4 Formulation & evaluation of thermally processed black garlic and its incorporation in whole wheat bread	Next

There are no comments on this title.

to post a comment.