PHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE ROFM MIXTURES OF LACTOSE HYDROLYZED MILK SKIM MILK AND SOYABEANS BY HEAT DESICCATION

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dc.contributor.advisorSingh, Sukhminder
dc.contributor.authorPATEL, GIRISHBHAI DAHYABHAI
dc.date.accessioned2018-07-12T07:35:35Z
dc.date.available2018-07-12T07:35:35Z
dc.date.issued1982
dc.description.abstractThe present study was undertaken to develop two types of powders from mixtures of lactose hydrolysed milk, skim milk and soyabeans by the indigenous method of open pan heat desiccation and to study the physicochemical properties of these powders. The soya-lactose hydrolysed milk (soya-LHM) powder and soya-lactose hydrolysed skim milk (soya-LHS) powder were made from lactose hydrolysed milk and lactose hydrolysed skim milk, respectively, after adjusting their ratios to 1:2 (total solids basis) with soya pests. The chemical composition of milk, skim milk and soyapests was determined before these basis materials were admired.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810059368
dc.keywordsPHYSICO-CHEMICAL PROPERTIES OF POWDERS, MADE ROFM MIXTURES OF LACTOSE, HYDROLYZED MILK, SKIM MILK AND SOYABEANS, HEAT DESICCATIONen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemPHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE ROFM MIXTURES OF LACTOSE HYDROLYZED MILK SKIM MILK AND SOYABEANS BY HEAT DESICCATIONen_US
dc.subDairy Chemistryen_US
dc.subjectDAIRY CHEMISTRYen_US
dc.subjectA STUDYen_US
dc.themePHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE ROFM MIXTURES OF LACTOSE HYDROLYZED MILK SKIM MILK AND SOYABEANS BY HEAT DESICCATIONen_US
dc.these.typeM.Scen_US
dc.titlePHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE ROFM MIXTURES OF LACTOSE HYDROLYZED MILK SKIM MILK AND SOYABEANS BY HEAT DESICCATIONen_US
dc.typeThesisen_US
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