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Soy based vegeratian kabab and its quality evaluation

by Sumedha Deshpande.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: March - April 2006Availability: Items available for loan: 1 .

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Quality of chhana as influenced by different coagulants for soy rasogulla

by Sumedha Deshpande.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: March - April 2007Availability: Items available for loan: 1 .

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Suitability of soy milk for development of shrikhand

by Sumedha Deshpande.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: May - Junee 2008Availability: Items available for loan: 1 .

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