Utilization of the Indian whey in the traditional foods such as kadhi and pakoda

By:

MALKIAT Singh

Material type: Text

TextPublication details: Ludhiana PAU 1999Edition: Food Science and TechnologyDescription: 61LSubject(s):

DDC classification:

T 641.373 M29U

Summary: Five different wheys were substituted in kadhi at different whey buttermilk ratios (0100, 5050, 60:40, 70:30, 80:20, 90:10 and 100:0) and pakodas at different whey water ratios (0:100,50:50,60:40,70:30, 8020, 90: 1 0 and 1000) Effect of different types of

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.373 M29U (Browse shelf(Opens below))	Not for loan		221702
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.373 M29U (Browse shelf(Opens below))	Not for loan		221703

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Previous	T 641.373 G96U Utilization of cow milk chhana whey in packaged Kadhi and Pakodas	T 641.373 G96U Utilization of cow milk chhana whey in packaged Kadhi and Pakodas	T 641.373 M29U Utilization of the Indian whey in the traditional foods such as kadhi and pakoda	T 641.373 M29U Utilization of the Indian whey in the traditional foods such as kadhi and pakoda	T 641.392 S62E Effects of processing and storage on lipids and fatty acid profiles of some carp value-added products	T 641.4 G28S Study on the nutritional and organoleptic changes during preparation and preservation of carrot products	T 641.4 G28S Study on the nutritional and organoleptic changes during preparation and preservation of carrot products	Next

Five different wheys were substituted in kadhi at different whey buttermilk ratios (0100, 5050, 60:40, 70:30, 80:20, 90:10 and 100:0) and pakodas at different whey water ratios (0:100,50:50,60:40,70:30, 8020, 90: 1 0 and 1000) Effect of different types of

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