TY  - BOOK
AU  - Passricha, Jasleen
TI  - Development of chevon products incorporating functional ingredients
U1  - T 664.752 P21D 
PY  - 2010///
CY  - Ludhiana
PB  - PAU
KW  - BAKERY PRODUCTS
N2  - The objective of the investigation was development of chevon products (patties and balls) by incorporating functional ingredients like wheat germ, oat bran and dahi (curd) and formulated as per local cuisine. The recipe and the processing procedures were
ER  -