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Study on effects of microfluidization on the physical, structural and textural properties of ice-cream mix and ice-cream

By: Shekin, J. JasperMaterial type: Text

TextPublication details: GADVASU, Ludhiana Dairy Technology 2023Description: 74pSubject(s): Dairy TechnologyDDC classification: 637.4 J35S Dissertation note: Guided by Dr. Pranav K. Singh M.Tech

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	GADVASU Library	637.4 J35S (Browse shelf(Opens below))	Not for loan		T2251

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Previous	637.4 G46I Ice cream	637.4 H24 Handbook of ice cream	637.4 I-1 Ice cream	637.4 J35S Study on effects of microfluidization on the physical, structural and textural properties of ice-cream mix and ice-cream	637.4 S48D Development of technology for the manufacture of reduced fat yoghurt ice cream from buffalo milk using exopolysaccharide (EPS) producing culture	637.5 N99I Improving the safety and quality of eggs and egg products	637.5 S67E Egg science and technology	Next

Guided by Dr. Pranav K. Singh M.Tech

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