Skip to content
VuFind
  • Language
    • English
    • Deutsch
    • Español
    • Français
    • Italiano
    • 日本語
    • Nederlands
    • Português
    • Português (Brasil)
    • 中文(简体)
    • 中文(繁體)
    • Türkçe
    • עברית
    • Gaeilge
    • Cymraeg
    • Ελληνικά
    • Català
    • Euskara
    • Русский
    • Čeština
    • Suomi
    • Svenska
    • polski
    • Dansk
    • slovenščina
    • اللغة العربية
    • বাংলা
    • Galego
    • Tiếng Việt
    • Hrvatski
    • हिंदी
Advanced
  • Preparation of low fat shrikha...
  • Cite this
  • Email this
  • Print
  • Export Record
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
  • permanent_link
Loading...

QR Code

Preparation of low fat shrikhand from goat milk

Bibliographic Details
Main Author: Nima Shaji 14-MSVM-10
Format: Ph.D Thesis
Language:English
Published: Mannuthy College of Veterinary and Animal Sciences 2016
Subjects:
MSc Thesis > Dairy Sciences
  • Holdings
  • Description
  • Similar Items
  • Staff View

Similar Items

  • Preparation of folate enriched yoghurt by employing lactic acid bacteria
    by: Sree Rekha,R 14-MSVM-14
    Published: (2016)
  • Effect of fat replacers on the quality characteristics of non fat yoghurt
    by: Thushara,V
    Published: (2015)
  • Development and quality evaluation of synbiotic yoghurt prepared with oat flour and probiotic bifidobacterium bifidum
    by: Reshma,E K 14-MSVM-13
    Published: (2016)
  • Development of a protocol for the detection of added Neutralizers in milk
    by: Anusha Kishore 13-MSVM-21
    Published: (2015)
  • Isolation of lactic acid bacteria with exopolysaccharide production potential and its suitability in fermenteddairy products
    by: Nibimol Babu 14-MSVM-11
    Published: (2016)

Search Options

  • Search History
  • Advanced Search

Find More

  • Browse the Catalog
  • Browse Alphabetically
  • Explore Channels

Need Help?

  • Search Tips
  • Ask a Librarian
  • FAQs
Loading...