Studies on the development of high dietry fiber bakery products utilizing plant hydro-colloids
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.752 A34S
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 664.752 A34S (Browse shelf(Opens below)) | Not for loan | 187829 | ||
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Mohinder Singh Randhawa Library | T 664.752 A34S (Browse shelf(Opens below)) | Not for loan | 187830 |
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Isabgol (Psyllium mucilloid) husk was added at levels of 05, 10, 15, 20, 2.5 and 30 percent (weight basis) in two types each at Atta and Maida samples and its effect on physico-chemical, rheological and baking quality was studied. Nine to ten percent incr
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