Studies on utilization of buttermilk in baked products
HARDEEP Kaur
Studies on utilization of buttermilk in baked products - Food Science and Technology - Ludhiana PAU 1997 - 91,9L
The effect of water replacement in dough with sweet cream buttermilk was studies on dough handling proper1ies, physical and sensory characteristics and storage stability of chapati. bread and cookies. The study revealed that 25 to 100 per cent buttermilk
BAKED PRODUCTS
BAKED PRODUCT BAKED PRODUCTS BUTTER MILK BUTTER MILK DAIRY
T 664.752 H27S
Studies on utilization of buttermilk in baked products - Food Science and Technology - Ludhiana PAU 1997 - 91,9L
The effect of water replacement in dough with sweet cream buttermilk was studies on dough handling proper1ies, physical and sensory characteristics and storage stability of chapati. bread and cookies. The study revealed that 25 to 100 per cent buttermilk
BAKED PRODUCTS
BAKED PRODUCT BAKED PRODUCTS BUTTER MILK BUTTER MILK DAIRY
T 664.752 H27S