Effect of process variables on the quality of a textured milk protein product

By:

SATINDER Singh

Material type: Text

TextPublication details: Ludhiana PAU 1998Edition: Food Science and TechnologyDescription: 85, 5LSubject(s):

DDC classification:

T 637.1 S16E

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.1 S16E (Browse shelf(Opens below))	Not for loan		220900
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.1 S16E (Browse shelf(Opens below))	Not for loan		220901

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

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