Studies on the development of high dietry fiber bakery products utilizing plant hydro-colloids

By:

AHLUWALIA, Preeti

Material type: Text

TextPublication details: Ludhiana PAU 1992Edition: Food Science and TechnologyDescription: 53, 14LSubject(s):

DDC classification:

T 664.752 A34S

Summary: 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

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	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 A34S (Browse shelf(Opens below))	Not for loan		187829
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 A34S (Browse shelf(Opens below))	Not for loan		187830

Browsing Mohinder Singh Randhawa Library shelves Close shelf browser (Hides shelf browser)

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 664.75 R53S Standardization of procesisng parameters for the preparation of sohan halwa	T 664.75 R53S Standardization of procesisng parameters for the preparation of sohan halwa	T 664.752 A34S Studies on the development of high dietry fiber bakery products utilizing plant hydro-colloids	T 664.752 A34S Studies on the development of high dietry fiber bakery products utilizing plant hydro-colloids	T 664.752 A34S Studies on the development of egg free cakes and mayonnaises	T 664.752 A34S Studies on the development of egg free cakes and mayonnaises	T 664.752 B17S Studies on the utilization of rice bran in baked and indigenous food products	Next

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

There are no comments on this title.

to post a comment.