Effect of different levels of safflower milk and inulin on quality of shrikhand

dc.contributor.guide	David John
dc.coverage.spatial
dc.creator.researcher	Mishra Shimar
dc.date.accessioned	2022-06-15T05:14:37Z
dc.date.available	2022-06-15T05:14:37Z
dc.date.awarded	2021
dc.date.completed	2021
dc.date.registered	2017
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/386369
dc.language	English
dc.publisher.institution	Warner School of Food and Dairy Technology
dc.publisher.place	Allahabad
dc.publisher.university	Sam Higginbottom Institute of Agriculture, Technology and Sciences
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Food Science and Technology
dc.subject.keyword	Life Sciences
dc.title	Effect of different levels of safflower milk and inulin on quality of shrikhand
dc.title.alternative	Effect of different levels of safflower milk and inulin on quality of shrikhand
dc.type.degree	Ph.D.