PHYSICO-CHEMICAL AND RHEOI.OGICAL CHARACTERISTICS OF YOGHURT ENRICHED WITH SOY FLOUR

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dc.contributor.authorPRATHIMA, B.K
dc.date.accessioned2019-07-05T10:23:00Z
dc.date.available2019-07-05T10:23:00Z
dc.date.issued2009
dc.description.abstractProteins, polymers of amino acids linked with peptide bonds, play an important role in our diet. The modem food processing industry is placing more emphasis on the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. The increasing awareness of nutrition, health and food quality consciousness among consumers and the keen competitions in market, compel the food industry to search for those ingredients, which can impart desired functionalities to food products, while preserving or enhancing the nutritional quality of food stuffs.
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810112617
dc.keywords(Dairy Cfiemistiy
dc.pages141p.
dc.publisherKarnataka Veterinary Animal And Fisheries Sciences University, Bidar
dc.subDairy Chemistry
dc.these.typeM.Sc
dc.titlePHYSICO-CHEMICAL AND RHEOI.OGICAL CHARACTERISTICS OF YOGHURT ENRICHED WITH SOY FLOUR
dc.typeThesis
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