Utilization of chhana and paneer whey for improving the quality of bread

By:

BRAR, Ramandeep Singh

Material type: Text

TextPublication details: Ludhiana PAU 1996Edition: Food Science and TechnologyDescription: 56,2LSubject(s):

DDC classification:

T 664.752 B79U

Summary: Five different wheys were substituted in the bread at different water: whey absorption levels (620, 57:5, 52:10,47:15,4220) and its effect on loaf volume, sensory quality and proximate components were studied Addition of whey to the bread reduced bread ma

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 B79U (Browse shelf(Opens below))	Not for loan		219971
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 B79U (Browse shelf(Opens below))	Not for loan		219972

Five different wheys were substituted in the bread at different water: whey absorption levels (620, 57:5, 52:10,47:15,4220) and its effect on loaf volume, sensory quality and proximate components were studied Addition of whey to the bread reduced bread ma

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