Strategies for Enhancement in Food Production
The major portion of the milk produced in the country is converted into various milk products like : (1) Butter, (2) Ghee, (3) Yoghurt/Curd (Dahi), (4) Lassi, (5) Skimmed milk, (6) Skimmed milk powder, (7) Sweets (8) Cheese, (9) Khoya, (10) Cream, (11) Ice-cream.
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What are the properties that are taken into account for improvement in biofortification?
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