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Process Standardisation of Carrot Lassi

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	Shidila T.S
Μορφή:	Dissertation
Έκδοση:	Thrissur Kerala Veterinary University 2015
Θέματα:	Food Science & Technology

Παρόμοια τεκμήρια

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Carrot
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Standardisation of methodology for the production of banana crispy product(Murukku)
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Standardisation of baby powder using kunnan banana flour
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Standardisation and shelf life evaluation of fish croquette prepared from Rohu, (Labero Rohitha) partially substituted with soya chunk
ανά: Sruthi, P.K
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Food processing handbook /
ανά: Brennan, James G.
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Thermal food processing :
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Food processing /
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Processed meats
ανά: Pearson,A M
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Development and Evaluation of Thermally Processed Fish Curry
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Food processing and preservation /
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Optimisation of Process for Making Neyyappam with Longer Shelf Life
ανά: Shain A.K
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Studies on the Utlisation of Tender Coconut Through Wet Processing
ανά: Salini.H
Έκδοση: (2009)

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Changes in Active Components During Industrial Processing of Ginger
ανά: Ajith Kumar B.
Έκδοση: (2004)

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Changes in Aroma Principles During Industrial Processing of Turmeric
ανά: Febin C.K
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Changes in Active Components During Industrial Processing of Turmeric
ανά: Harish R.
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Changes in Aroma Principles During Industrial Processing of Ginger
ανά: Shibu S.
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Passion Fruit: benifits, Processing, Preservation and Product Devolopment Passiflora edulis
ανά: Ashamol Salam
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Microbiological and nutritional quality analysis of fresh and processed sea foods
ανά: Asrith M C
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Studies on the Effect of Processing Condition on the Physico Chemical Characteristics of Sesame
ανά: Noushiba P.K
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Development of Amla Fortified Processed Products and Its Effect on the Quality Characteristics
ανά: Devika P.
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Process Development for the Production of Colored Coconut Chips and its Quality Characteristics
ανά: Kavya. T.
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Optimization of Rotary Vacuum Evaporation Process for the Production of Sugarcane Juice Concentrate
ανά: Ashitha M.
Έκδοση: (2014)

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Studies on Processing of Passion Fruit in to Concentrate, Beverage and Characterization of Antioxidant Principles
ανά: Saju Lazar
Έκδοση: (2006)

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Utlization of Fish Processing Fish Waste for the Preparation of Hydrolysate for Agricutural Use
ανά: Nihal Ahmedunni
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Extrusion of Fish Meat and Wheat Semolina: Influence of Certain Processing Parameters
ανά: Suhail Meempetta
Έκδοση: (2004)

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The microbial safety of processed foods /
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Potato : production, processing and products
Έκδοση: (1991)

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Optimization of processing parameters for brown seaweed (sargassum wightii) enriched extruded snacks
ανά: Ananya T.
Έκδοση: (2016)

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Food science and processing technology vol 2: commercial processing and packaging
ανά: Mirarkar, Mridula
Έκδοση: (2010)

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Microbiological Quality of Raw Fishes Available in the Local Markets and Processed Fish Product for Export
ανά: Simi George
Έκδοση: (2006)

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Principles and practices for the safe processing of foods /
Έκδοση: (1997)

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Effect of thermal and non thermal processing on anthocyanin stability in jamun ( Eugenia jambolana) fruit juice
ανά: Shaheer, C.A
Έκδοση: (2011)

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Food processing, preservation and storage /
ανά: Anupama Rani
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Effect of High Temperature Short time Processing on Quality Aspects of Prawn Manchurian in Opaque Retortable Pouches
ανά: Nidhin Raveendran
Έκδοση: (2010)

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Standardisation and qualilty evaluation of millet based designer vermicelli
ανά: Chandraprabha, S
Έκδοση: (2017)

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Processing foods : quality optimization and process assessment
ανά: Oliveira,Fernanda A R
Έκδοση: (1999)

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Effect of High Temperature Short Time Processing on Quality and Shelf Life of Ready -to Serve Seafood Cocktail Soup in Retortable Pouches
ανά: Sihabudheen K.
Έκδοση: (2009)

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Studies on the Evaluation of Stability of Mango Varieties Sindura, Mallika and Totapuri for Processing into Canned Products and Development of Blended Ready-To-Serve Beverages
ανά: Deepu E.
Έκδοση: (2008)

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Food processing technology
ανά: AGNIHOTRI, ATUL
Έκδοση: (2018)

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Standardisation and quality evaluation of millet based composite nutrimixes for adolescents
ανά: Reshma, T.R
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