Studies On The Quality Of Soft Serve Ice Cream With Partial Replacement Of Milk-Solids-Not -Fat With Tropical Indian Guava Fruit Pulp (Psidium Guajava)

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dc.contributor.advisorLakshmi Narayana, M(MAJOR)
dc.contributor.advisorKrishnaiah, N
dc.contributor.advisorSeshagiri Rao, A
dc.contributor.advisorReddy, J.V.L.N
dc.contributor.authorRavindra, V.V
dc.date.accessioned2018-01-02T07:16:39Z
dc.date.available2018-01-02T07:16:39Z
dc.date.issued1998-03
dc.descriptionTHESESen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810038655
dc.keywordsIce Cream ;Milk-Solids-Not -Fat; Indian Guava Fruit Pulp (Psidium Guajava)en_US
dc.language.isoenen_US
dc.pages135en_US
dc.publisherSRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIAen_US
dc.subDairy Technologyen_US
dc.subjectnullen_US
dc.themeStudies On The Quality Of Soft Serve Ice Cream With Partial Replacement Of Milk-Solids-Not -Fat With Tropical Indian Guava Fruit Pulp (Psidium Guajava)en_US
dc.these.typeM.Techen_US
dc.titleStudies On The Quality Of Soft Serve Ice Cream With Partial Replacement Of Milk-Solids-Not -Fat With Tropical Indian Guava Fruit Pulp (Psidium Guajava)en_US
dc.typeThesisen_US
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