| 000 | 00808nam a2200217Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1997 xx 000 0 und d | ||
| 082 | _aT 664.752 H27S | ||
| 100 | _aHARDEEP Kaur | ||
| 245 | 0 | _aStudies on utilization of buttermilk in baked products | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c1997 |
||
| 300 | _a91,9L | ||
| 520 | _aThe effect of water replacement in dough with sweet cream buttermilk was studies on dough handling proper1ies, physical and sensory characteristics and storage stability of chapati. bread and cookies. The study revealed that 25 to 100 per cent buttermilk | ||
| 650 | _aBAKED PRODUCTS | ||
| 653 | _aBAKED PRODUCT | ||
| 653 | _aBAKED PRODUCTS | ||
| 653 | _aBUTTER MILK | ||
| 653 | _aBUTTER MILK | ||
| 653 | _aDAIRY | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c115243 _d115243 |
||