| Type of Material: | Thesis |
| Title: | Standardization of technology for development of probiotic frozen yogurt and dessert by using modified psyllium husk |
| Researcher: | Katke, Shailendra Dilipkumar |
| Guide: | Deshpande, H.W. |
| Department: | Faculty of Food Technology |
| Publisher: | Marathwada Agricultural University, Parbhani |
| Place: | Parbhani |
| Year: | 2021 |
| Language: | English |
| Subject: | Probiotic frozen | Yogurt | Dessert by using modified psyllium husk |
| Dissertation/Thesis Note: | PhD |
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| 003 | IN-AhILN | |
| 005 | 2022-07-21 11:00:04 | |
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| 100 | __ | |aKatke, Shailendra Dilipkumar|eResearcher |
| 110 | __ | |aFaculty of Food Technology|bMarathwada Agricultural University, Parbhani|dParbhani |
| 245 | __ | |aStandardization of technology for development of probiotic frozen yogurt and dessert by using modified psyllium husk |
| 260 | __ | |aParbhani|bMarathwada Agricultural University, Parbhani|c2021 |
| 502 | __ | |bPhD |
| 653 | __ | |aProbiotic frozen |
| 653 | __ | |aYogurt |
| 653 | __ | |aDessert by using modified psyllium husk |
| 700 | __ | |aDeshpande, H.W.|eGuide |
| 905 | __ | |anotification |
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