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Optimization of Levels of Baking Ingredients for Development of Sugar Free Biscuits Using Sucrolase

TextPublication details: Jabalpur Department of Food Science & Technology 2010Subject(s): Food Science & TechnologyDDC classification: 664 Dissertation note: Shukla, S.S. Department of Food Science & Technology, Jabalpur M.Sc. 2010

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Central Library	664 (Browse shelf(Opens below))	Available		T-82494

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Previous	664 Formulation, Development and Nutritional Evaluation of Paushtik Atta	664 Low Cost Production Technology of Microbial Pigments for Incorporation in Food Products	664 Process Standardization of Sugar Free Aonla Candy	664 Optimization of Levels of Baking Ingredients for Development of Sugar Free Biscuits Using Sucrolase	664 Effect of Edible Coating to Extend the Shelf-Life of Guava Fruits	664 Development and Evaluation of Besan made from Chickpea, Soybean and Field Pea (Batri)	664 Evaluation of Some Sorghum (Sorghum bicolor (L.)) Varieties for Popping Characteristics	Next

Shukla, S.S. Department of Food Science & Technology, Jabalpur M.Sc. 2010

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