Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/126572
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dc.coverage.spatialFood and Dairy technology
dc.date.accessioned2017-01-25T06:28:56Z-
dc.date.available2017-01-25T06:28:56Z-
dc.identifier.urihttp://hdl.handle.net/10603/126572-
dc.description.abstractNone
dc.format.extent232 p.
dc.languageEnglish
dc.relation-
dc.rightsuniversity
dc.titleStudies on the effect of different levels of aloe vera gel for development of suraclose induced low calorie ditatic kheer
dc.title.alternative-
dc.creator.researcherPriyanka
dc.subject.keywordAloe vera gel
dc.subject.keywordKheer
dc.subject.keywordMilk products
dc.description.notereferences p. 215-232
dc.contributor.guideDavid, John
dc.publisher.placeAllahabad
dc.publisher.universitySam Higginbottom Institute of Agriculture, Technology and Sciences
dc.publisher.institutionWarner School of Food and Dairy Technology
dc.date.registeredn.d.
dc.date.completed2016
dc.date.awardedn.d.
dc.format.dimensions-
dc.format.accompanyingmaterialNone
dc.type.degreePh.D.
dc.source.inflibnetINFLIBNET
Appears in Departments:Warner School of Food and Dairy Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File107.49 kBAdobe PDFView/Open
02_certificate.pdf285.51 kBAdobe PDFView/Open
03_contents and tables.pdf75.19 kBAdobe PDFView/Open
04_abbreviations.pdf249.15 kBAdobe PDFView/Open
05_abstract.pdf129.5 kBAdobe PDFView/Open
06_chapter 1.pdf217.54 kBAdobe PDFView/Open
07_chapter 2.pdf451.95 kBAdobe PDFView/Open
08_chapter 3.pdf485.07 kBAdobe PDFView/Open
09_chapter 4.pdf7.2 MBAdobe PDFView/Open
10_summary and conclusion.pdf448.91 kBAdobe PDFView/Open
11_references.pdf408.21 kBAdobe PDFView/Open


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