IndCat

1	Development and evaluation of fortified mango bars
2	Development of process for manufacturing soy protein concentrate by fermentation and comparison of its quality characteristics with protein concentrates prepared by different methods
Language:	English
3	Isolation and utilization of soy proteins for the development of high protein beverge
4	Studies on the manufacture of vegetarian cheese from cow-soy milk blends using modilase enzyme
Language:	English
5	Fluidized bed heating of soyabeans and its effect on quality characterstics of full-fat flour
6	Textural characterisrtics of soy protein gels
Language:	English
7	Development and evaluation of soy fortified biscuits
8	Effect of antioxidants on physiochemical characteristics of soyabean oil during storage
Language:	English