TY  - BOOK
AU  - SATINDER Singh
TI  - Effect of process variables on the quality of a textured milk protein product
U1  - T 637.1 S16E 
PY  - 1998///
CY  - Ludhiana
PB  - PAU
KW  - MILK PROTEINS
KW  - CO - EXTRUDA TES
KW  - DAIRY
KW  - MILK -- COMPOSITION
KW  - MILK PROTEIN
KW  - PROCESS
KW  - TEXTURIZED PROTEIN
N2  - The effect of blending 20. 40 and 60 per cent milk protein in wheat flour and texturizing in a brabender extruder at feed moisture of 21 ,24 an< 27 per cent. temperature of 110
ER  -