Formulation and Process Optimization of Whey Based Grapes Drink
Language: English
Published by LAP LAMBERT Academic Publishing Jan 2020, 2020
- Softcover
- New
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
AbeBooks seller since January 23, 2017
Condition: New
£ 35.28
Quantity: 1 available
Add to basketItem description from seller
This item is printed on demand - Print on Demand Titel. Neuware -Whey is a by-product of dairy industries, obtained during paneer and the cheese making process. The presence of lactose, minerals, protein and water-soluble vitamins make whey a highly nutritious product. This was utilized to formulate whey based grapes drink. Black/purple grapes (Vitis vinifera) juice is considered to have health promoting properties due to the presence of rich amounts of antioxidants, phenolics and ¿avanoids. Whey based grapes drink was formulated to utilize both the benefits from whey and grapes. The research was mainly focused to achieve effective protein and Vitamin C content in the drink.This research was performed at the Padhmashree International College, Kathmandu. The research has been accepted as the partial fulfillment of the requirements for the degree of B. Tech. in Food Technology at Tribhuvan University, Nepal.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 68 pp. Englisch.
Seller Inventory # 9786200539441
- Title
- Formulation and Process Optimization of Whey Based Grapes Drink
- Author
- Sumi Regmi
- Publisher
- LAP LAMBERT Academic Publishing Jan 2020
- Publication year
- 2020
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 6200539448
- ISBN 13
- 9786200539441
- Item weight
- 119 grams
- Dimensions
- 220x150x5 mm
"Synopsis" may belong to another edition of this title.
buchversandmimpf2000
Emtmannsberg, BAYE, Germany
AbeBooks seller since January 23, 2017
Shipping rates from Germany to U.S.A.
| Item | 60 to 60 business days | 60 to 60 business days |
|---|---|---|
| First item | £ 51.50 | £ 64.38 |
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buchversandmimpf2000
Germany
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