IndCat

1	EFFECT OF LACTATION NUMBER ON THE PHYSICO-CHEMICAL STATUS OF MILK LIPIDS
2	CHEMICAL CHANGES IN GHEE DURING DEEP FAT FRYING
Language:	English
3	TRIGLYCERIDE STRUCTURE OF BUFFALO MILK FAT
4	Distribution and composition of milk phospholipids with reference to fat globule membrane
Language:	English
Shodhganga
5	Physico chemical changes in ghee during thermal oxidation
Shodhganga
6	Identification of chemical constituents of ghee residue and their role on preservation of ghee
Language:	English
Shodhganga