Laddar...

QR-kod

Characterization and Evaluation of a Newly Developed Apple- mint Jelly

Bibliografiska uppgifter
Huvudupphovsman:	Jithesh P.
Materialtyp:	Dissertation
Publicerad:	Malappuram UWIN 2015
Ämnen:	Food Science & Technology

Liknande verk

Characterization and quality evaluation of a newly developed jelly using averroha bilimbi and hibiscus rosa
av: Fayis Majeed P.K
Publicerad: (2016)

Characterization and quality assessment of newly prepared custard apple ice cream
av: Sajeesh K.
Publicerad: (2016)

Standardization and chemical examination of newly developed jackfruit bread
av: Swathi A.
Publicerad: (2016)

Production of Cashew Apple Vinegar
av: Prasad Mathai
Publicerad: (2003)

Chemical examination, standardization and evaluation of antibacterial activity of newly developed mango seed kernel cookies
av: Deepthi Pushkaran
Publicerad: (2016)

Suitability of Fruits (mango,Apple and Banana)in Jam Manufacture Based on Chemical Constituents and Sensory Evaluation
av: Abdul Rasheed U.K
Publicerad: (2010)

In-vitro Anti-fungal Studies and determination of Protein Content in newly Developed Jam Cyclea Peltata
av: Mukila C.M
Publicerad: (2015)

Development and evaluation of avocadobased shrikhand
av: Aquif K P
Publicerad: (2017)

Development and Evaluation of Quality Parameters of Beetroot Cookie
av: Swetha K.P
Publicerad: (2014)

Development and Quality Evaluation of Coconut Jam
av: Aparna Menon A.
Publicerad: (2014)

Studies on Antioxidant Activity of Different Extracts of Pomegranate Peel and Seed and Rose Apple in In Vitro Model System
av: Rakesh N.K
Publicerad: (2005)

Response of Cashew Apple to the Surface Coating with Calcium Salts Under Low Temperature Storage Conditions anacardium occidentale L.
av: Salman Subiki.C
Publicerad: (2009)

Development and quality evaluation of a jam from colocasia esculenta
av: Muhammed Anshif E.K
Publicerad: (2016)

Development and Evaluation of Thermally Processed Fish Curry
av: Jayakumar V.
Publicerad: (2005)

Characterization and Bioavailibility Studies on the Micronutrients and Antioxidents Encapsulated Nanoemulsions
av: Revathi. N.P
Publicerad: (2010)

Development of Different Variety of Coconut Chips and Evaluation of Quality Parameters
av: Hariprabha T.P
Publicerad: (2008)

Effect of Pretreatments on the Microbiological Quality,Fruit Quality and Storage Life of Cashew Apple with Nut Stored at Low Temperature anacardium oocidentale L.
av: Sayyed Ahammed Thangal.K.V
Publicerad: (2010)

Development and evaluation of ready to eat chhana based snack
av: Ramees PA
Publicerad: (2017)

Development and stadardization of coconut flour based bread and evaluation of its characteristics
av: Nashid P.
Publicerad: (2016)

Development and Evaluation of A Value Added Beverage From Unprocessed Chhana Whey
av: Anjana Rajan
Publicerad: (2009)

Development and evaluation of ready to eat chicken meat based snack
av: Jithin T S
Publicerad: (2017)

Development of Different Varieteis of Coconut Toffees and Evaluation of Quality Parameters
av: Satheesh O.
Publicerad: (2008)

Mints and minting in India /
av: Upendra Thakur
Publicerad: (1972)

Development and evaluation of ready to drink (RTD) thari kanchi in flexible retort pouches.
av: Mohammedali Shihab, C.P
Publicerad: (2011)

Development and standardization of coconut milk based mayonnaise and evaluation of its characteristics
av: Jabir M
Publicerad: (2016)

Development and standardization of coconut flour based noodles and evaluation of its characteristics
av: Mohammed Shafeeque K.K
Publicerad: (2016)

Studies on extraction and Evaluation of Tannins in Gooseberry and Pomegranate
av: Ameena Nasheetha P.J
Publicerad: (2013)

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

Evaluation of different banana flour for cookies
av: Aswani R.S
Publicerad: (2017)

Quality Evaluation of Packaged Drinking Water
av: Jaseena C.T
Publicerad: (2003)

Evaluation of Wheat Germ for Nutraceutical Properties
av: Sheena N.
Publicerad: (2005)

Mint
av: Lawrence, T E
Publicerad: (1978)

Mint
Publicerad: (1995)

Studies on Evaluation of Different Cardamom Curing Systems in Kerala
av: Dileep P.V
Publicerad: (2004)

A Study on Fruit Juices and Selection of a Fruit Juice Blend by Sensory Evaluation
av: Shafeer V.M
Publicerad: (2003)

Production and quality evaluation of probiotic ice cream
av: Pavithra M.K
Publicerad: (2017)

Formulation and Evaluation of Preserved Products Utlizing Queen of Fruits, Mangosteen garcinia mangostana
av: Ramshiya P.B
Publicerad: (2013)

Preparation and evaluation of polyherbal formulation with antidiabetic and antioxidant proprties
av: Mubshira Assainar
Publicerad: (2017)

Stadardization and Quality Evaluation of Fish Protein Hydrolysate Incorporated Health Food Mix
av: Sabna P.K
Publicerad: (2010)

Development of Coated Products from Anchovy Using Different Breading Materials and Quality Evaluation During Chilled Storage Anchoviella spp.
av: Jinesh V.Gopal
Publicerad: (2009)