Utilization of by-products of milk and soymilk in value added baked products

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TextPublication details: Ludhiana PAU 2000Edition: Food Science and TechnologyDescription: 193LSubject(s):

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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		222272
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 B79U (Browse shelf(Opens below))	Not for loan		222273

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Previous	T 664.752 B51D Development of variety baked products incorporating cereal bran	T 664.752 B79U Utilization of chhana and paneer whey for improving the quality of bread	T 664.752 B79U Utilization of chhana and paneer whey for improving the quality of bread	T 664.752 B79U Utilization of by-products of milk and soymilk in value added baked products	T 664.752 B79U Utilization of by-products of milk and soymilk in value added baked products	T 664.752 C27S Studies on the variability of physiochemical rheological and baking characteristics of elite bread wheat cultivars	T 664.752 C27S Studies on the variability of physiochemical rheological and baking characteristics of elite bread wheat cultivars	Next

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