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Comparative Analysis of Physico-Chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Beetroot Blend

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Theses & Dissertations

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Holdings
Item type	Current library	Home library	Call number	Status	Date due	Barcode
Theses & Dissertations	MRSPTU Central Library	MRSPTU Central Library	664 SO-C (Browse shelf(Opens below))	Not for loan		TH704

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Previous	664 SK-F Introduction Food Biotechnology	664 SK-F Introduction Food Biotechnology	664 SK-F Introduction Food Biotechnology	664 SO-C Comparative Analysis of Physico-Chemical Properties, Bioactive Profile and Antioxidant Potential of Wine Prepared Using Honey-Beetroot Blend	664 SO-D Development of Cakes Using Cowpea and Flour Blends and Analysis of Their Physical and Sensory Attributes	664 SR-F Food Science	664 SR-F Food Proceesing, Quality Anaylsis and Quality Assurance	Next

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