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Development of bread enriched with pumpkin and wheat bran

Material type: Text

TextPublisher: : , 2009Description: x, 94 p. ; ill. ; 30 cm.Subject(s): Food Technology

DDC classification: 664.7523

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Item type	Current location	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Permanent Reference Materials	Main Library Ceylon Room	Theses Collection	664.7523 VID (Browse shelf)	1	Not for loan		195830

Total holds: 0

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Previous	664.725 CHA Economic analysis of cleaner production options for rice processing industry in north central province of Sri Lanka	664.725 RAJ Physico-chemical investigations of some rice based composite flour systems and thir possible uses in baking	664.752 CHA Evaluation of chemical properties and sensory properties of hard bough biscuits during the shelf life	664.7523 VID Development of bread enriched with pumpkin and wheat bran	664.753 WIJ Evaluation of organoleptic and chemical properties of soft dough biscuits during its shelf life	664.755 NAD Reduction of the oil absorption in instant fried noodles	664.8 ARA Development of a ready - to - eat rice based vegetarian cereal product from Sri Lankan traditional rice	Next

B. App. Sc. Thesis Submitted to University of Sri Jayawardenepura.

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