Development of Training Module on GMP and GHP for Associates in Large Scale Biscuit and Cake Manufacturing Unit: A Scientific Approach
Use of Artichoke (Cynara scolymus) Flower Extract as a Substituteto Rennet in the Manufacture of Camel Milk Cheese
Studies on physico-chemical properties of whole milk powder manufactured or sold in Maharashtra, India
Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep’s, Goat’s or Combination Milk Mixtures
Jaggery Making Process and Preservation: A Review