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Utilization of milk in Improving Nutritional and Keeping quality of chapati Borude, B. G; Belhe, N.D [Gd.]

By: Borude, B GContributor(s): Belhe, N.D [Gd.] | Borude, B G | Borude, B. G | Belhe N.D [Gd.]Material type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1985Description: 62ppOther title: Utilization of milk in Improving Nutritional and Keeping quality of chapatiSubject(s): Food Science and Technology, Nutritional , chapatiDDC classification: 664/BOR

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664/BOR (Browse shelf(Opens below))	1	Available		T01603

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Previous	664/BIR Food Science	664/BIR Studies on preparation of carbonated ready to serve Beverage from Aonla fruits.	664/BOM Effect of stage of fruit maturity on the quality on the quality of pomengranate wine	664/BOR Utilization of milk in Improving Nutritional and Keeping quality of chapati	664/BOR Standardization of wine making technology from JAmum(Syzygium cumini L)juice	664/BRE Physical Methods for Determining Molecular Geometry	664/BRI Plastics in Contact with Food	Next

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