Processing of legumes and their use in bakery, pasta and extruded products

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Material type: Text

TextPublication details: Ludhiana PAu 2003Edition: Food Science and TechnologyDescription: 182LSubject(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 R14P (Browse shelf(Opens below))	Not for loan		224316
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 R14P (Browse shelf(Opens below))	Not for loan		224317

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Previous	T664.752 P73F Fatty Acid Profiling Of Bakery Products Available In Market	T 664.752 R14H Hurdle effect of polyols and fibre to improve quality and shelf life of baked products	T 664.752 R14P Processing of legumes and their use in bakery, pasta and extruded products	T 664.752 R14P Processing of legumes and their use in bakery, pasta and extruded products	T 664.752 R14S Study of the proteolytic activity of Punjab wheats in relation to dough characteristics and baking quality	T 664.752 R14S Study of the proteolytic activity of Punjab wheats in relation to dough characteristics and baking quality	T 664.752 R14T Technological evaluation of replacement of sodium salts with other mineral salts in bakery products	Next

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