Incorporation of concentrated lactose hydrolyzed whey in the production of soup sticks.

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dc.contributor.advisorKulkarni, Satish
dc.contributor.authorVIJAY, BANDE SAGAR
dc.date.accessioned2016-11-11T13:35:45Z
dc.date.available2016-11-11T13:35:45Z
dc.date.issued2011
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/85091
dc.language.isoenen_US
dc.publisherNDRI, Karnalen_US
dc.relation.ispartofseriesM-2452;
dc.research.problemAcademic Researchen_US
dc.subDairy Technologyen_US
dc.subjectbiological phenomena, acidity, fatty acids, linseed, fats, diseases, oils, lipids, research methods, participationen_US
dc.themeTechnologyen_US
dc.titleIncorporation of concentrated lactose hydrolyzed whey in the production of soup sticks.en_US
dc.typeThesisen_US
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