PROCESS STANDARDIZATION FOR DESIGNED MILK PRODUCT “CHANNA SHREE”

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dc.contributor.advisorDandekar V. S.
dc.contributor.advisorMayekar A. J.
dc.contributor.advisorJoshi M. S.
dc.contributor.advisorKhandekar R.G.
dc.contributor.advisorKasture M. C.
dc.contributor.authorMaleeha Abdul Waikar
dc.date.accessioned2024-05-03T15:42:31Z
dc.date.available2024-05-03T15:42:31Z
dc.date.issued2024-03-11
dc.description.abstractAn investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, DBSKKV, Dapoli (M. S.) to determine the different quality parameters of channa shree enriched with Alphanso mango pulp (Mangifera indica) with pure culture of commonly known probiotic Lactobacillus acidophilus (013). In the present investigation, Factorial Completely Randomized Design was employed for statistical analysis.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810208656
dc.keywordsChanna Shree
dc.keywordsmilk products
dc.language.isoEnglish
dc.pages173
dc.publisherDr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli
dc.subDairy Science
dc.themePROCESS STANDARDIZATION FOR DESIGNED MILK PRODUCT “CHANNA SHREE”
dc.these.typePh.D
dc.titlePROCESS STANDARDIZATION FOR DESIGNED MILK PRODUCT “CHANNA SHREE”
dc.typeThesis
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