PHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE FROM MIXTURES OF LACTOSE HYDROLYZED WHEY AND SOYABEANS BY HEAT DESICCATION

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dc.contributor.advisorSingh, Sukhminder
dc.contributor.authorSKHEMLON, DONKUPAR
dc.date.accessioned2018-07-12T07:00:10Z
dc.date.available2018-07-12T07:00:10Z
dc.date.issued1982
dc.description.abstractSoya-lactose hydrolyzed citric acid whey powder (S-LH-CAWP) and soya-lactose hydrolyzed rennet whey powder (S-LH-RWP) were prepared from mixtures of whey (citric acid whey or rennet whey) and soyabeans in the ratio 1:2 (solids basis) by the indigenous open pan heat desiccation process. Prior to mixing with soya paste, lactose in citric acid whey and rennet whey was hydrolyzed and then used in the manufacture of S-LH-CAWP and S-LH-RWP, respectively.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810059343
dc.keywordsPHYSICO-CHEMICAL PROPERTIES OF POWDERS, MADE FROM MIXTURES OF LACTOSE HYDROLYZED WHEY, SOYABEANS BY HEAT DESICCATIONen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemPHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE FROM MIXTURES OF LACTOSE HYDROLYZED WHEY AND SOYABEANS BY HEAT DESICCATIONen_US
dc.subDairy Chemistryen_US
dc.subjectDAIRY CHEMISTRY, DAIRYINGen_US
dc.subjectA STUDYen_US
dc.themePHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE FROM MIXTURES OF LACTOSE HYDROLYZED WHEY AND SOYABEANS BY HEAT DESICCATIONen_US
dc.these.typeM.Scen_US
dc.titlePHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE FROM MIXTURES OF LACTOSE HYDROLYZED WHEY AND SOYABEANS BY HEAT DESICCATIONen_US
dc.typeThesisen_US
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