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Development and Quality Evaluation of Pasta Fortified with Whole Egg and Skim Milk Powder

By: Jamadar, DeepikaMaterial type: Text

TextPublication details: GADVASU, Ludhiana Livestock Products Technology 2021Description: 77pSubject(s): Livestock Products TechnologyDDC classification: 664.755 D31D Dissertation note: Guided by Dr. Wagh Rajesh Vishwanath M.V.Sc.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	GADVASU Library	664.755 D31D (Browse shelf(Opens below))	Not for loan		T1987

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Previous	664.66 P22T Textbook of feed processing technology	664.66 P22T Textbook of feed processing technology	664.752 K55B Bakery science and cereal technology	664.755 D31D Development and Quality Evaluation of Pasta Fortified with Whole Egg and Skim Milk Powder	664.755 M41D Development of functional pasta incorporated with chicken meat and microencapsulated docosahexaenoic acid powder.	664.76 A44D Development and evaluation of dog food using dried distiller's grains with solubles and starch industry by products.	664.76 A61 Animal feed technology	Next

Guided by Dr. Wagh Rajesh Vishwanath M.V.Sc.

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