Effect of acidulants on the quality of soy paneer

By:

Material type: Text

TextPublication details: Ludhiana PAU 2000Edition: Food SWcience and TechnologyDescription: 77LSubject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.726 M27E (Browse shelf(Opens below))	Not for loan		222428
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.726 M27E (Browse shelf(Opens below))	Not for loan		222429

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	T 664.726 H31A ASSESSMENT OF SUITABILITY OF SOYBEAN (GLYCINE MAX) VARIETIES FOR INCORPORATION IN BAKERY PRODUCTS	T 664.726 J52E Effect of enzymatic pretreatment on milling characteristics of green gram	T 664.726 J52E Effect of enzymatic pretreatment on milling characteristics of green gram	T 664.726 M27E Effect of acidulants on the quality of soy paneer	T 664.726 M27E Effect of acidulants on the quality of soy paneer	T 664.726 R11D Development of extruded snacks from potato chickpea blends	T 664.726 R14C Characterisation of Soybean Varieties from Punjab and Madhya Pradesh for Preparation of Food Products of Commercial Value	Next

There are no comments on this title.

to post a comment.