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Preparation of Ready to Serve Beverage and Wine From Pomegranate Jamun and Custard Apple Fruits

By: Gaikwad Raju S | Thorat, S.SMaterial type: Text

TextPublication details: Rahuri Mahatma Phule Krishi Vidyapeeth 2016Description: 185ppDDC classification: 664

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664 (Browse shelf(Opens below))	Available		T09531

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Previous	664 Studies on Preparation of Leather From Pineapple Fruit	664 Physicochemical Properties of Linseed (Linum usitatissimum) and its Exploitation in Cookies	664 Utilization of Finger Millet (Ragi) For Value Addition of Vermicelli	664 Preparation of Ready to Serve Beverage and Wine From Pomegranate Jamun and Custard Apple Fruits	664 Studies on Drying Characteristics of Beetroot (Beta Vulgaris L.) Bottle Gourd (Lagenaria Siceraria L.) and Their Utilization in Cookies	664 Exploration of Garden Cress (Lepidium Sativum L.) Seed Bran and Oil as Nutraceutical Ingredients in Bakery Products	664 Microencapsulation of B-Carotene and Its Utilization in Pearl Millet Based Cookies	Next

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