PROCESS STANDARDIZATION FOR UTILIZATION OF PANEER WHEY IN JELLY LIKE CONFECTION
dc.contributor.advisor | Dr. Smitha Balakrishnan | |
dc.contributor.author | RAJAKHUSAIN ABBASBHAI MANASIYA | |
dc.date.accessioned | 2018-01-02T05:32:24Z | |
dc.date.available | 2018-01-02T05:32:24Z | |
dc.date.issued | 2016 | |
dc.description.abstract | Whey is the largest and highly nutritious by-product obtained during manufacturing of cheese, chhanna and paneer. It contains valuable milk solids predominantly lactose, nutritively superior whey proteins and minerals. It causes serious disposal problems owing to its high BOD and COD values. Product diversification is quite feasible using whey in formulated foods. The present investigation aimed at process standardization for utilization of paneer whey in jelly like confection | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810038627 | |
dc.keywords | Process Standardization for utilization of Paneer whey in Jelly, Paneer whey in Jelly | en_US |
dc.language.iso | en | en_US |
dc.publisher | Anand Agricultural University, Anand | en_US |
dc.research.problem | PROCESS STANDARDIZATION FOR UTILIZATION OF PANEER WHEY IN JELLY LIKE CONFECTION | en_US |
dc.sub | Dairy Chemistry | en_US |
dc.subject | Standardization | en_US |
dc.theme | Process Standardization for utilization of Paneer whey in Jelly | en_US |
dc.these.type | M.Tech | en_US |
dc.title | PROCESS STANDARDIZATION FOR UTILIZATION OF PANEER WHEY IN JELLY LIKE CONFECTION | en_US |
dc.type | Thesis | en_US |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- MANASIYA RAJAKHUSAIN ABBASBHAI.pdf
- Size:
- 1.55 MB
- Format:
- Adobe Portable Document Format
- Description:
- M.Tech Dairy Chemistry
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.71 KB
- Format:
- Item-specific license agreed upon to submission
- Description: