1. Shodhganga@INFLIBNET
  2. Tezpur University
  3. Department of Food Engineering and Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/302118
Title: Spray dried misti dahi sweetened yoghurt powder process technology encapsulation of bacterial cells texture improvement and sorption studies
Researcher: Seth, Dibyakanta
Guide(s): Deka, S C
Keywords: Agricultural Sciences
Cultured milk
Food Science and Technology
Frozen yogurt
Life Sciences
Powder process technology
Spray dried yogurt
Yogurt
University: Tezpur University
Completed Date: 2016
Abstract: none
Pagination: 143 p.
URI: http://hdl.handle.net/10603/302118
Appears in Departments:Department of Food Engineering and Technology

Files in This Item:
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01_title.pdfAttached File412.15 kBAdobe PDFView/Open
02_abstract.pdf234.6 kBAdobe PDFView/Open
03_declaration.pdf476.52 kBAdobe PDFView/Open
04_certificate.pdf431.53 kBAdobe PDFView/Open
05_acknoledgement.pdf439.24 kBAdobe PDFView/Open
06_dedication.pdf235.38 kBAdobe PDFView/Open
07_content.pdf1.02 MBAdobe PDFView/Open
08_chapter 1.pdf686.4 kBAdobe PDFView/Open
09_chapter 2.pdf1.16 MBAdobe PDFView/Open
10_chapter 3.pdf1.75 MBAdobe PDFView/Open
11_chapter 4.pdf1.53 MBAdobe PDFView/Open
12_chapter 5.pdf1.51 MBAdobe PDFView/Open
13_chapter 6.pdf1.45 MBAdobe PDFView/Open
14_bibliography.pdf683 kBAdobe PDFView/Open
15_appendices.pdf1.38 MBAdobe PDFView/Open
80_recommendation.pdf1.24 MBAdobe PDFView/Open
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