Development of chevon products incorporating functional ingredients

By:

Passricha, Jasleen

Material type: Text

TextPublication details: Ludhiana PAU 2010Edition: Food Science and TechnologyDescription: 29cm. : 60LSubject(s):

DDC classification:

T 664.752 P21D

Summary: The objective of the investigation was development of chevon products (patties and balls) by incorporating functional ingredients like wheat germ, oat bran and dahi (curd) and formulated as per local cuisine. The recipe and the processing procedures were

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 P21D (Browse shelf(Opens below))	Not for loan		250440

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Previous	T 664.752 M30T To study utilization of non-wheat cereals in composite flours for bakery products	T 664.752 N12S Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases	T 664.752 N12S Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases	T 664.752 P21D Development of chevon products incorporating functional ingredients	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	Next

The objective of the investigation was development of chevon products (patties and balls) by incorporating functional ingredients like wheat germ, oat bran and dahi (curd) and formulated as per local cuisine. The recipe and the processing procedures were

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