Effect of different levels of whey protein concentrate wpc and emulsifier gel on the quality of eggless sponge cake

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dc.contributor.guideDavid, John
dc.creator.researcherVyakhaya
dc.date.accessioned2023-08-30T04:48:44Z
dc.date.available2023-08-30T04:48:44Z
dc.date.awarded2022
dc.date.completed2022
dc.date.registered2018
dc.format.accompanyingmaterialDVD
dc.identifier.urihttp://hdl.handle.net/10603/509762
dc.languageEnglish
dc.publisher.institutionWarner School of Food and Dairy Technology
dc.publisher.placeAllahabad
dc.publisher.universitySam Higginbottom Institute of Agriculture, Technology and Sciences
dc.rightsuniversity
dc.source.universityUniversity
dc.subject.keywordAgricultural Sciences
dc.subject.keywordFood Science and Technology
dc.subject.keywordLife Sciences
dc.titleEffect of different levels of whey protein concentrate wpc and emulsifier gel on the quality of eggless sponge cake
dc.type.degreePh.D.

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