| 000 | 00822nam a2200241Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1998 xx 000 0 und d | ||
| 082 | _aT 637.1 S16E | ||
| 100 | _aSATINDER Singh | ||
| 245 | 0 | _aEffect of process variables on the quality of a textured milk protein product | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c1998 |
||
| 300 | _a85, 5L | ||
| 520 | _aThe 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 | ||
| 650 | _aMILK PROTEINS | ||
| 653 | _aCO - EXTRUDA TES | ||
| 653 | _aDAIRY | ||
| 653 | _aMILK -- COMPOSITION | ||
| 653 | _aMILK PROTEIN | ||
| 653 | _aMILK PROTEINS | ||
| 653 | _aPROCESS | ||
| 653 | _aTEXTURIZED PROTEIN | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c115563 _d115563 |
||