DEVELOPMENT OF READY-TO-EAT EXTRUDED PANEER

Simple item page
dc.contributor.advisorDr. H. ARUN KUMAR
dc.contributor.authorK. BALA GOPI
dc.date.accessioned2022-09-16T07:06:46Z
dc.date.available2022-09-16T07:06:46Z
dc.date.issued2019
dc.description.abstractExtrusion-technology is gaining increasing popularity in the global agro-food processing industry, particularly in the food and feed sectors. Extrusion cooking technologies are used for cereal and protein processing in food. Keeping in view these facts, an attempt has been made to develop ready to eat extruded paneer. In this study level of refined wheat flour (3 per cent), salt (2 per cent) and spices (2 per cent) addition were optimized to prepare two different extruded products. i.e., Whey Protein Concentrate (WPC) enriched and spices enricheen_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810187722
dc.language.isoEnglishen_US
dc.pages150en_US
dc.publisherKARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDARen_US
dc.subDairy Technologyen_US
dc.themeDairy Technologyen_US
dc.these.typeM.Tech.en_US
dc.titleDEVELOPMENT OF READY-TO-EAT EXTRUDED PANEERen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
K. BALA GOPI.pdf
Size:
1.12 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses (PG)