Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/509762
| Title: | Effect of different levels of whey protein concentrate wpc and emulsifier gel on the quality of eggless sponge cake |
| Researcher: | Vyakhaya |
| Guide(s): | David, John |
| Keywords: | Agricultural Sciences Food Science and Technology Life Sciences |
| University: | Sam Higginbottom Institute of Agriculture, Technology and Sciences |
| Completed Date: | 2022 |
| Pagination: | |
| URI: | http://hdl.handle.net/10603/509762 |
| Appears in Departments: | Warner School of Food and Dairy Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01 -front page.pdf | Attached File | 217.65 kB | Adobe PDF | View/Open |
| 02_prelim pages.pdf | 2.66 MB | Adobe PDF | View/Open | |
| 04 - aknowledgment.pdf | 607.89 kB | Adobe PDF | View/Open | |
| 05- content.pdf | 232.51 kB | Adobe PDF | View/Open | |
| 07. chapter 1.pdf | 583.81 kB | Adobe PDF | View/Open | |
| 08. chapter 2.pdf | 450.02 kB | Adobe PDF | View/Open | |
| 09. chapter 3.pdf | 682.38 kB | Adobe PDF | View/Open | |
| 10. chapter 4.pdf | 3.65 MB | Adobe PDF | View/Open | |
| 12_annexure.pdf | 742.23 kB | Adobe PDF | View/Open | |
| 80_recommendation.pdf | 396.62 kB | Adobe PDF | View/Open |
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