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comparative study on utilization of Papaya and Sapota pulp in the preparation of fruit burfi Kotate, S.B; Walujkar, R.B [Gd.]

By: Kotate, S.BContributor(s): Kotate, S.B | Walujkar, R.B [Gd.]Material type: Text

TextPublication details: M.P.K.V Rahuri M.P.K.V Rahuri 2001Description: 76+XIV ppOther title: comparative study on utilization of Papaya and Sapota pulp in the preparation of fruit burfiSubject(s): Dairy ScienceDDC classification: 637/KOT

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	637/KOT (Browse shelf(Opens below))	1	Available		T04655

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Previous	637/KOL Utilization of Ber pulp in preparation of Ice Cream.	637/KOL Dairy Development in India:Challanges before Co-operations.	637/KOL Use of Papaya pulp in Shrikhand preparation	637/KOT comparative study on utilization of Papaya and Sapota pulp in the preparation of fruit burfi	637/KUL Preparation of curd under diffePreparations of curd under different conditions of production and their efffects on its chemical quality and organotepic tests	637/KUL Studies on chemical compostion and utilization of chakka whey	637/KUL Utilization of milk powder for BASUNDI Preparation	Next

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