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Standardization of Process For Preparation of Toffee From Beetroot (Beta vulgaris L.)

TextPublication details: Rahuri Mahatma Phule Krishi Vidyapeeth 2017Description: 70ppDDC 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		T09702

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Previous	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	664 Engg.for derinej and food science.	664 Standardization of Process For Preparation of Toffee From Beetroot (Beta vulgaris L.)	664 Studies on Acceleration of Process of Candy Making From Appleber	664 Studies on Preparation and Storage of Ginger and Garlic Paste	664 Studies on Physio-Chemical Properties of Finger Millet and Its Utilization in Sponge Cake	Next

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