Studies on the effect of different levels of aloe vera gel for development of suraclose induced low calorie ditatic kheer

dc.contributor.guide	David, John
dc.coverage.spatial	Food and Dairy technology
dc.creator.researcher	Priyanka
dc.date.accessioned	2017-01-25T06:28:56Z
dc.date.available	2017-01-25T06:28:56Z
dc.date.awarded	n.d.
dc.date.completed	2016
dc.date.registered	n.d.
dc.description.abstract	None
dc.description.note	references p. 215-232
dc.format.accompanyingmaterial	None
dc.format.dimensions	-
dc.format.extent	232 p.
dc.identifier.uri	http://hdl.handle.net/10603/126572
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.inflibnet	INFLIBNET
dc.subject.keyword	Aloe vera gel
dc.subject.keyword	Kheer
dc.subject.keyword	Milk products
dc.title	Studies on the effect of different levels of aloe vera gel for development of suraclose induced low calorie ditatic kheer
dc.title.alternative	-
dc.type.degree	Ph.D.