STUDIES ON THE GELATION CHARACTERISTICS OF SOY PROTEIN ISOLATE WITH WPC AND ITS UTILIZATION IN PREPARATION OF KULFI AND YOGHURT

Simple item page
dc.contributor.authorANIL KUMAR,S.N B.Tech.(D.Tech)
dc.date.accessioned2019-07-05T09:59:22Z
dc.date.available2019-07-05T09:59:22Z
dc.date.issued2007
dc.description.abstractSoy protein, an important component of soybean, provides an abundant source of dietary protein
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810112103
dc.keywordsSOY PROTEIN, WPC, ITS
dc.pages108p.
dc.publisherKarnataka Veterinary Animal And Fisheries Sciences University, Bidar
dc.subDairy Chemistry
dc.these.typeM.Sc
dc.titleSTUDIES ON THE GELATION CHARACTERISTICS OF SOY PROTEIN ISOLATE WITH WPC AND ITS UTILIZATION IN PREPARATION OF KULFI AND YOGHURT
dc.typeThesis
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
AnilkumarSN.pdf
Size:
267.18 KB
Format:
Adobe Portable Document Format
Download
Collections
Theses (PG)