IndCat

1	Studies on microbiological quality of Khoa sweets sold in Allahabad city
2	Studies on technological and quality aspects of low fat table spread prepared by blending to table and cheddar cheese
Language:	English
3	Studies on technological and quality aspects of concentrated milk dessert
4	Functional and nutritional properties of whey proteins and casein concentrates and hydrolysates and their effect of sublimation on bakery products and minced meat product meatball
Language:	English
5	Effect of different concentration of sugar and fat on probiotic ice-cream and its effect on non-specific immune response
6	Optimization of whey based fruit beverages
Language:	English
7	Development of process for long life kheer and instant kheer mix
8	Technological aspects of manufacture of chocolate milk powder from buffalo milk
Language:	English
9	Studies on dried ice cream mixes manufactured by using non-conventional stabilizers and emulsifiers
10	Huminization of buffalo milk
Language:	English
11	Process alteration in Shrikhand technology
12	Technological aspects of manufacture of high, medium and low calcium coprecipitate from buffalo milk
Language:	English
13	Studies on the development of spray dried malted milk food
14	Manufacturing technique for cheddar type cheese from cow milk using microbial rennet
Language:	English
15	Studies on the utilization of sour buffalo milk for the manufacture of edible casein