Development of technology for dietetic pasta

By:

Gurkirat Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2009Edition: Food Science and TechnologyDescription: 29cm; 72lSubject(s):

DDC classification:

T 664.755 G96D

Summary: To develop the dietetic pasta, different cereal brans (wheat, rice, barley and oat bran) were identified for blending with semolina at different levels (0, 5, 10, 15, 20 and 25 per cent). The effect of cereal brans enrichment on the colour, cooking and se

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Holdings
Item type	Current library	Call number	Status	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	CD 664.755 G96D (Browse shelf(Opens below))	Not for loan	277109
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.755 G96D (Browse shelf(Opens below))	Not for loan	250190
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.755 G96D (Browse shelf(Opens below))	Not for loan	250191

To develop the dietetic pasta, different cereal brans (wheat, rice, barley and oat bran) were identified for blending with semolina at different levels (0, 5, 10, 15, 20 and 25 per cent). The effect of cereal brans enrichment on the colour, cooking and se

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