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Preparation of Shrikhand by using Ashwagandha as additives Lande, U.D; Pawar, B.K [Gd.]

By: Lande, U.DContributor(s): Lande, U.D | Pawar, B.K [Gd.]Material type: Text

TextPublication details: M.P.K.V Rahuri M.P.K.V Rahuri 2009Description: 60 ppOther title: Preparation of Shrikhand by using Ashwagandha as additivesSubject(s): Dairy ScienceDDC classification: 637/LAN

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	637/LAN (Browse shelf(Opens below))	1	Available		T06749

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Previous	637/KUM Study on Preparation of paneer from mixture of cow milk and buffalo skim milk.	637/LAD Studies on clean and Hygienic milk production and procurement practices followed in the jurisdiction of Shri vasantdata Dugdha Vyavasay vikas Zilla Sahakari Sangh Maryadit, Sangali-A case Study	637/LAL Growth performance of weaned osmanabadi kindes at different protein levels	637/LAN Preparation of Shrikhand by using Ashwagandha as additives	637/LOK Studies on preparation on acid casein from high-acid Buffalo milk.	637/MAL Studies on preparation of butter and ghee from sheep milk in Comparison with cow milk.	637/MAL Studies on bacteriological and chemical quality of milk available from various sources.	Next

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