PREPARATION OF BASUNDI USING ASHWAGANDHA FOR VALUE ADDITION

Simple item page
dc.contributor.advisorDr. P. S. Prajapati
dc.contributor.authorLALITA ORAON
dc.date.accessioned2017-11-16T10:16:21Z
dc.date.available2017-11-16T10:16:21Z
dc.date.issued2014
dc.description.abstractThe present study on “Preparation of Basundi using Ashwagandha for value addition” envisaged with the objectives to optimize the addition of Ashwagandha powder as an herbal ingredient in Basundi making along with different background flavor and to study the compositional, physico-chemical, microbiological and sensory properties of the final product.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810035882
dc.keywordsPREPARATION OF BASUNDI USING ASHWAGANDHAFOR VALUE ADDITION, BASUNDI USING ASHWAGANDHAen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemPREPARATION OF BASUNDI USING ASHWAGANDHAFOR VALUE ADDITION,en_US
dc.subDairy Technologyen_US
dc.subjectDairy Technologyen_US
dc.subjectStudyen_US
dc.themePREPARATION OF BASUNDI USING ASHWAGANDHAFOR VALUE ADDITION,en_US
dc.these.typeM.Tech.en_US
dc.titlePREPARATION OF BASUNDI USING ASHWAGANDHA FOR VALUE ADDITIONen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
LALITA ORAON.pdf
Size:
1.84 MB
Format:
Adobe Portable Document Format
Description:
M.Tech Dairy Technology
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses