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Effect of mixing different levels of babana powder and Mango pulp on ovarrum and organoleptic quality of Ice-cream Kedar, M. P; Chavan, I.G [Gd.]

By: Kedar M PContributor(s): Chavan, I.G [Gd.] | Kedar, M. P | Chavan I.G [Gd.] | Kedar M PMaterial type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1972Description: 97ppOther title: Effect of mixing different levels of babana powder and Mango pulp on ovarrum and organoleptic quality of Ice-creamSubject(s): Dairy Science,babana powder , Mango pulp , quality of Ice-creamDDC classification: 637/KED

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	637/KED (Browse shelf(Opens below))	1	Available		T00344

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Previous	637/KAM Effect of different types of calvings on reproductive and productive performance of crossbred cattle.	637/KAN Studies on physico-chemical properties of pandharpuri buffalo milk	637/KAP Studies on preparation of lassi utilizing chakka whey.	637/KED Effect of mixing different levels of babana powder and Mango pulp on ovarrum and organoleptic quality of Ice-cream	637/KES Studies on preparation of pineapple flavoured whey beverage.	637/KHA To study the collection and marking of milk in pravaranagar sugar factory Area in Ahmednagar Dist.	637/KHA Milk production Consumption and Disposal Pattern in nagar taluka of Ahmednagar District.	Next

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