Development of chevon products incorporating functional ingredients

By:

Passricha, Jasleen

Material type: Text

TextPublication details: Ludhiana PAU 2010Edition: Food Science and TechnologyDescription: 29cm. : 60LSubject(s):

DDC classification:

T 664.752 P21D

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 P21D (Browse shelf(Opens below))	Not for loan		250440

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

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