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Development of HACCP procedures for wheat flour milling

Material type: Text

TextPublisher: : , 2009Description: vii, 63 p. ; ill. ; 30 cm.Subject(s): Food Technology

DDC classification: 664.7

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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	664.7 ALM (Browse shelf)	1	Not for loan		195822

Total holds: 0

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Previous	664.2 BAM Water binding capacity of starches, their derived products and other cereal components	664.25 WIJ Use of kithul flour as a gelatinizing agent iin food industry	664.6 VIT Development of fat free & milk solids non fat free mango sorbet	664.7 ALM Development of HACCP procedures for wheat flour milling	664.72272 WAI Glycemic indices of sweet potato (Ipomea batatas) tubers and an assessment of nutritional value and physico - chemical properties of flour derived from tubers for potential use in food industry	664.725 ARI48 Evaluation of nutritional properties and development of value added rice flour based products using traditional rice varieties	664.725 CHA Economic analysis of cleaner production options for rice processing industry in north central province of Sri Lanka	Next

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

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