High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder.
Manisha, Ghildiyal (2011) High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder. Masters thesis, University of Mysore.
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
Item Type: | Thesis (Masters) |
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Uncontrolled Keywords: | bakery products; cake, fenugreek; fenugreek, cake |
Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives |
Divisions: | Flour Milling Bakery and Confectionary Technology |
Depositing User: | Food Sci. & Technol. Information Services |
Date Deposited: | 12 Jan 2012 07:19 |
Last Modified: | 22 Dec 2016 12:12 |
URI: | http://ir.cftri.res.in/id/eprint/10482 |
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