Development of technology for protein enriched pasta

By:

ARSHWINDER Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2007Edition: Food Science and TechnologyDescription: 143LSubject(s):

DDC classification:

T 664.755 A76D

Summary: To develop the protien enriched pasta different protein sources, legumes 0-25% (cowpea, mung bean and pigeon pea), milk proteins 0-15% (casein, skimmilk powder, whey protein cocentrate) and egg proteins 0-8% (whole and albumen) were identified for blendin

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.755 A76D (Browse shelf(Opens below))	Not for loan		249096
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.755 A76D (Browse shelf(Opens below))	Not for loan		249097

To develop the protien enriched pasta different protein sources, legumes 0-25% (cowpea, mung bean and pigeon pea), milk proteins 0-15% (casein, skimmilk powder, whey protein cocentrate) and egg proteins 0-8% (whole and albumen) were identified for blendin

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