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Evaluation of chemical properties and sensory properties of hard bough biscuits during the shelf life

Material type: Text

TextPublisher: : , 2009Description: xiii,105 p. ; ill. ; 30 cm.Subject(s): Food Technology

DDC classification: 664.752

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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	664.752 CHA (Browse shelf)	1	Not for loan		195711

Total holds: 0

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Previous	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	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	Next

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

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