24 research outputs found

    Sensory quality of Kheer prepared by using aromatic varieties of rice

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    Influence of moisture content on physical properties of maize

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    Use of milk by-product (whey) for preparation of beverages

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    Make use of advanced processing technologies to sustain dairy Industry

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    Effective rainfall analysis at Parbhani

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    Development of fruit based yoghurt

    No full text
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