Studies on utilization of buttermilk in baked products

By:

HARDEEP Kaur

Material type: Text

TextPublication details: Ludhiana PAU 1997Edition: Food Science and TechnologyDescription: 91,9LSubject(s):

DDC classification:

T 664.752 H27S

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 H27S (Browse shelf(Opens below))	Not for loan		220214
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 H27S (Browse shelf(Opens below))	Not for loan		220215

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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

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