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Development of chevon products incorporating functional ingredients

Passricha, Jasleen

Development of chevon products incorporating functional ingredients - Food Science and Technology - Ludhiana PAU 2010 - 29cm. : 60L

The objective of the investigation was development of chevon products (patties and balls) by incorporating functional ingredients like wheat germ, oat bran and dahi (curd) and formulated as per local cuisine. The recipe and the processing procedures were

Subjects--Topical Terms:
BAKERY PRODUCTS

Subjects--Index Terms: BAKERY PRODUCTS

Dewey Class. No.: T 664.752 P21D

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