Effect of process variables on the quality of a textured milk protein product
Material type: TextPublication details: Ludhiana PAU 1998Edition: Food Science and TechnologyDescription: 85, 5LSubject(s): DDC classification:- T 637.1 S16E
Item type | Current library | Call number | Status | Date due | Barcode | |
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Theses/ Dissertation | Mohinder Singh Randhawa Library | T 637.1 S16E (Browse shelf(Opens below)) | Not for loan | 220900 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 637.1 S16E (Browse shelf(Opens below)) | Not for loan | 220901 |
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The effect of blending 20. 40 and 60 per cent milk protein in wheat flour and texturizing in a brabender extruder at feed moisture of 21 ,24 an< 27 per cent. temperature of 110
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