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

ANIL KUMAR,S.N B.Tech.(D.Tech)2019-07-052019-07-052007http://krishikosh.egranth.ac.in/handle/1/5810112103Soy protein, an important component of soybean, provides an abundant source of dietary proteinSTUDIES ON THE GELATION CHARACTERISTICS OF SOY PROTEIN ISOLATE WITH WPC AND ITS UTILIZATION IN PREPARATION OF KULFI AND YOGHURTThesis