載入...

QR Code

Chemical examination, standardization and evaluation of antibacterial activity of newly developed mango seed kernel cookies

書目詳細資料
主要作者:	Deepthi Pushkaran
格式:	Dissertation
出版:	Malappuram Uwin 2016
主題:	Food Science and Technology

相似書籍

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

Evaluation of different banana flour for cookies
由: Aswani R.S
出版: (2017)

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

Science of cookie and cracker production
出版: (1994)

Development of Fish Protein incorporated Cookies
由: Shincy K.S
出版: (2013)

Studies on Chemical Composition and Antibacterial Activity of Essential Oils from Aromatic Plants
由: Zareena Abubacker Mohamed
出版: (2013)

Characterization and Evaluation of a Newly Developed Apple- mint Jelly
由: Jithesh P.
出版: (2015)

Antibacterial and antifungul activities of the rhizome of curcuma amada(Mango ginger)
由: Sareena O. U.
出版: (2003)

Cyanobacteria : Antibacterial Activity
由: Chauhan, Abhishek, et al.
出版: (2009)

Gyanobacteria: antibacterial activity /
出版: (2010)

Cyanobacteria:Antibacterial Activity /
由: kapoor,, Kiran
出版: (2010)

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

Process standardisation for value addition of mango(Magifera indicaL.) seed kernel
由: Ghorpade Prathamesh Hanmant
出版: (2010)

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

Protein Variation Studies and Chromotographic profiling of Cookies Available in South Indian Market
由: Rithika O.M
出版: (2015)

Cookie and cracker technology
由: Matz, S A
出版: (1978)

Cookie And Cracker Technology
由: Matz Samuel A
出版: (1992)

Development and quality evaluation of fibre enriched cookies
由: Suma K
出版: (2015)

Development of gluten free cookies fortified with flax seed /
由: Ahana K. K.

Quality declared seed Technical Guidelines for standards and Procedures
由: FAO
出版: (1997)

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

Evaluating the safety of food chemicals
由: Darby, W J
出版: (1970)

Evaluation of Antibacterial Activity of Recombinant Laccase from Bacillus Subtilis
由: Manmeet Kour 16-MSVM-21
出版: (2018)

Antibacterial activity of some medicinal plants /
由: Ravichandran, N S
出版: (2007)

An In Vitro Study on the Antibacterial Activity of Ashwagandha
由: Rani Seetharam
出版: (2006)

Water activity and food
由: Troller, et al.
出版: (1978)

The Science of Cookie and Cracker Production
由: Faridi, Hamed
出版: (1994)

Learning with Kernels
由: Scholkopf, Bernhard
出版: (2002)

Product Development and Quality Analysis od Neera Mango Squash
由: Mohammed Ashique T.T
出版: (2015)

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

Mango /
由: Singh, Lal Behari
出版: (1968)

THE MANGO
由: GANGOLLY S.R., SINGH,Ranjit, KATYAL S.L. and SINGH,Daljit
出版: (1957)

THE MANGO
由: SINGH,Lal Behari
出版: (1968)

Mango /
由: Singh, R. N.
出版: (1978)

Mango
由: Singh,R N
出版: (1996)

Mango
由: Singh, R N
出版: (2009)

Mango
由: Singh, R N
出版: (1990)

Mango
由: Singh, R.N
出版: (1990)

MANGO
由: SINGH, R N
出版: (2005)

Mango
由: Singh, Lal Behari
出版: (1960)