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	1.	No cover image available No cover image available Evaluation of suitability of different coagulants at various temperatures for making soy TOFU by Saini, Deepa Chopra, C.S. guide Material type: Text Language: ENG Dissertation note: Food Technology M.Sc. 2014 Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: TH 664.726 S132E. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Development of processed products from litchi fruits affected with pericarp browning by Sabbu, Sangeeta Chopra, C.S. Guide Material type: Text Language: ENG Dissertation note: Food Technology Ph.D. 2014 Availability: Items available for loan: Govind Ballabh Pant University of Agriculture and Technology (1)Call number: TH-P 664.84 S114D. Place hold Add to cart (remove)

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