MODIFICATION AND EVALUATION OF WHEY AND SOY PROTEIN FOR VALUE ADDITION IN INSTANT NOODLES

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TextPublication details: LUDHIANA PAU 2018Description: 166Subject(s):

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Dissertation note: Ph.D. FOOD TECHNOLOGY AMARJEET KAUR

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.755 A 61 M (Browse shelf(Opens below))	Not for loan	Cd of Thesis -302862		279904
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.755 A 61 M (Browse shelf(Opens below))	Not for loan	With Cd Acc.No-279904		302862

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Previous	T664.753 R31D Development of Commercially Viable Convenience Foods Utilizing Tomato Pomace and Finger Millet	T 664.753 S40U Utilization of chhana & paneer whey in the preparation of puras (Pancakes)	T 664.753 S40U Utilization of chhana & paneer whey in the preparation of puras (Pancakes)	T 664.755 A 61 M MODIFICATION AND EVALUATION OF WHEY AND SOY PROTEIN FOR VALUE ADDITION IN INSTANT NOODLES	T 664.755 A 61 M MODIFICATION AND EVALUATION OF WHEY AND SOY PROTEIN FOR VALUE ADDITION IN INSTANT NOODLES	T664.755 A66D Development Of Technology For Preparation Of Gluten Free Breadcrumbs Using Extrusion Process	T664.755 A66D Development Of Technology For Preparation Of Gluten Free Breadcrumbs Using Extrusion Process	Next

Ph.D. FOOD TECHNOLOGY AMARJEET KAUR

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