DEVELOPMENT OF A HIGH PROTEIN OKARA BASED EXTRUDED SNACK FOOD

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dc.contributor.advisorDr. R.F. SUTAR
dc.contributor.authorMISTRY KUNAL KISHORKUMAR
dc.date.accessioned2017-06-30T05:11:30Z
dc.date.available2017-06-30T05:11:30Z
dc.date.issued2009
dc.description.abstractOkara or soy residue is a by-product of soymilk production process. It has been found that okara protein is generally of higher quality than that obtained from other soy products both in terms of the protein efficiency ratio and the essential amino acid to total amino acid ratio and hence, it may prove as a suitable ingredient for nutritional enrichment of cereal-based products. The present investigation entitled “Development of Highen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810023789
dc.keywordsHIGH PROTEIN OKARA BASED EXTRUDED SNACK FOOD, OKARA BASED EXTRUDED SNACK FOOD, SNACK FOODen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemDEVELOPMENT OF A HIGH PROTEIN OKARA BASED EXTRUDED SNACK FOODen_US
dc.subFood Science and Technologyen_US
dc.subjectStudyen_US
dc.themeHIGH PROTEIN OKARA BASED EXTRUDED SNACK FOODen_US
dc.these.typeM.Techen_US
dc.titleDEVELOPMENT OF A HIGH PROTEIN OKARA BASED EXTRUDED SNACK FOODen_US
dc.typeThesisen_US
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