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1.
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Utilization of chhana and paneer whey for improving the quality of bread by
Edition: Food Science and Technology
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 1996
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 664.752 B79U, ...

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2.
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Utilization of by-products of milk and soymilk in value added baked products by
Edition: Food Science and Technology
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 2000
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 664.752 B79U, ...

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