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Use of kithul flour as a gelatinizing agent iin food industry

Material type: Text

TextPublisher: : , 2010Description: xi, 80 p. ; ill. ; 29 cm.Subject(s): Food Processing

DDC classification: 664.25

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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	664.25 WIJ (Browse shelf)	1	Not for loan		199619

Total holds: 0

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Previous	664.072 JAY Studies on the chemical-microbiological aspects of fish curing	664.072 JAY Studies on the chemical-microbiological aspects of fish curing	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	Next

A Thesis sumbitted to the USJP as partial fulfillment of the award of the degree of BSc (sp.) in Food Science and technology

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