TECHNOLOGICAL EVALUATION OF JAGGERY , HONEY AND STEVIA POWDER AS A SUGAR REPLACER IN BAKERY PRODUCTS

By:

Material type: Text

TextPublication details: LUDHIANA PAU 2017Description: 56pSubject(s):

Dissertation note: IN THE THESIS SECTION M.Sc DEPTT. FOOD SCIENCE AND TECHNOLOGY 2017 AMRJEET KAUR

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	Notes	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library		Not for loan	CD of Thesis 302642		279684
Theses/ Dissertation	Mohinder Singh Randhawa Library	T664.752 K55T (Browse shelf(Opens below))	Not For Loan	With CD Acc.no. 279684		302642

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 664.752 J35E Effect ofencapsulated vitamin e on shelf life of cookies	T 664.752 K12T TECHNOLOGICAL EVALUATION OF MILK PROTEIN POWDERS IN LOW SUGAR AND SUGAR FREE BAKED PRODUCTS	T 664.752 K12T TECHNOLOGICAL EVALUATION OF MILK PROTEIN POWDERS IN LOW SUGAR AND SUGAR FREE BAKED PRODUCTS	T664.752 K55T TECHNOLOGICAL EVALUATION OF JAGGERY , HONEY AND STEVIA POWDER AS A SUGAR REPLACER IN BAKERY PRODUCTS	T664.752 L14D DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF BAKERY PRODUCTS FORMULATED BY USING WHEAT FLOUR , BARLY FLOUR AND GERMINATED FENUGREEK SEED POWDER FOR DIABETICS	T 664.752 M29E Effect of amylase supplements on the rheological and baking quality of Punjab wheats	T 664.752 M29E Effect of amylase supplements on the rheological and baking quality of Punjab wheats	Next

IN THE THESIS SECTION M.Sc DEPTT. FOOD SCIENCE AND TECHNOLOGY 2017 AMRJEET KAUR

There are no comments on this title.

to post a comment.