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Quality enhancement of chhana podo (baked sweet cottage cheese) with application of antioxidant and antimicrobial based film

By: B, AshrithaMaterial type: Text

TextPublication details: GADVASU, Ludhiana Dairy Technology 2022Description: 96pSubject(s): Dairy TechnologyDDC classification: 637.356 A81Q Dissertation note: Guided by Dr. S. Siva kumar M.Tech

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	GADVASU Library	637.356 A81Q (Browse shelf(Opens below))	Not for loan		T2138

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Previous	637.3 T12P Processed cheese and analogues	637.3 T60E Effect of adjunct culture on goat milk white brined cheese and its ripening attributes	637.354 S33I Impact of Accelerated Cheese Ripening on Quality Characteristics of Chaddar Cheese Powder	637.356 A81Q Quality enhancement of chhana podo (baked sweet cottage cheese) with application of antioxidant and antimicrobial based film	637.4 C1 Science of ice cream	637.4 C40S Science of ice cream	637.4 G46I Ice cream	Next

Guided by Dr. S. Siva kumar M.Tech

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