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Objective Genetics

By:

Prasad B.K

Contributor(s):

Singh. B.D

Material type: Text

TextSeries: ; 0Publication details: New Delhi Kalyani Publisher 2008Edition: firstDescription: 432pISBN:

9788127240967

Subject(s):

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101 Studies on incorporation of partially hydrolysed guar galactomannan in malt based geriatric food mix
by Marewar, Hrishikesh Ramesh
102 Studies on development of probiotic chocolate by using bael fruit gel as prebiotic
by Sawale, Krushna Ramesh
103 Studies on nutraceutical characteristics of psyllium (plantago ovata f.) husk and its exploration for value addition of food products
by Syed Khaja Arifuddin
104 Development and quality characterization of traditional sorghum (Sorghum bicolor L.) fermented 'Ambil' beverage
by Shinde, Sudhakar Vishwanath
105 Studies on development and standardization of noni based nutraceutical beverages
by Ladda, Gaurav Dinesh
106 Development of process technology for preparation of instant Pooran mix
by Gade, Sanghmitra Rangnath
107 Studies on formulation and evaluation of turmeric based orange ( citrus sinensis) RTS beverage
by Mane, Rushikesh Pratap
108 Process technology development of encapsulated lycopene enriched whey beverage
by Gajbhare, Sima Narayan
109 Studies on whole utilization of papaya fruit (Carica papaya)
by Kunte, Suryakant Prabhakar
110 Studies on utilization of guar gum in frozen dessert (Kulfi) of buffalo and safflower milk blend
by Patle, Subhash Jayaji
111 Studies on grape, guava and noni juice blended wine
by Ghorband, Anil Sheshrao
112 STUDIES ON PREPARATION AND CHARACTERIZATION OF CATLA (Catla catla)FISH PROTEIN CONCENTRATE AND ISOLATE AND ITS EXPLORATION IN EXTRUDED FOOD PRODUCTS
by Andhale, Rajkumar Ramrao
113 Studies on textural characterization of multigrains enriched extruded snacks
by Rathod, Balasaheb Motiram
114 Studies on formulation of individual and mix fruit leather and effect of packaging material on its storage quality
by Kadam, Gajanan Vitthalrao
115 Studies on microencapsulation of curcumin as nutraceutical supplement in diet
by Fund, Sonali Dattarao
116 Studies on development of technology for production of mix fruit bar
by Pawase, Prashant Anil
117 STUDIES ON EXPLORATION OF BLACK AND GREEN SOYBEAN (Glycine max) FOR VALUE ADDITION
by Thakur, Preeti Pratapsingh
118 Studies on utilization of ashwagandha root (withania somnifera) as a nutraceutical in ice cream
by Veer, Shailesh Janardan
119 Development of sprouted wheat and barley based probiotic beverage
by Hingade, Shashikiran Tukaram
120 Studies on development of probiotic chocolate
by Kharat, Varsha Tanaji

Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani University LibraryOnline Public Access Catalogue

Objective Genetics