PROCESS STANDARDIZATION FOR UTILIZATION OF PANEER WHEY IN JELLY LIKE CONFECTION

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dc.contributor.advisorDr. Smitha Balakrishnan
dc.contributor.authorRAJAKHUSAIN ABBASBHAI MANASIYA
dc.date.accessioned2018-01-02T05:32:24Z
dc.date.available2018-01-02T05:32:24Z
dc.date.issued2016
dc.description.abstractWhey 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 confectionen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810038627
dc.keywordsProcess Standardization for utilization of Paneer whey in Jelly, Paneer whey in Jellyen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemPROCESS STANDARDIZATION FOR UTILIZATION OF PANEER WHEY IN JELLY LIKE CONFECTIONen_US
dc.subDairy Chemistryen_US
dc.subjectStandardizationen_US
dc.themeProcess Standardization for utilization of Paneer whey in Jellyen_US
dc.these.typeM.Techen_US
dc.titlePROCESS STANDARDIZATION FOR UTILIZATION OF PANEER WHEY IN JELLY LIKE CONFECTIONen_US
dc.typeThesisen_US
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