Optimization of milk-soy extract blends for the preparation of flavored beverage curd and lassi
| dc.contributor.advisor | Chauhan, G.S. | en_US |
| dc.contributor.author | Yadav, D.N. | en_US |
| dc.date.accessioned | 2017-04-13T01:57:20Z | |
| dc.date.available | 2017-04-13T01:57:20Z | |
| dc.date.issued | 2003 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810009277 | |
| dc.language.iso | en_US | en_US |
| dc.pages | 194 | en_US |
| dc.publisher | G.B.Pant University of Agriculture and Technology, Pantnagar (Uttarakhand) | en_US |
| dc.sub | Food Technology | |
| dc.subject.agrotags | soybeans, extraction, animal husbandry, flavouring, beverages, acidity, productivity, fermentation, curd, carbohydrates | en_US |
| dc.these.type | Ph.D | |
| dc.title | Optimization of milk-soy extract blends for the preparation of flavored beverage curd and lassi | en_US |
| dc.type | Thesis | en_US |
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