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Influence of prebiotic ingredient in biscuit processing.
Padma Ishwarya, S. (2011) Influence of prebiotic ingredient in biscuit processing. 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) |
|---|---|
| Uncontrolled Keywords: | biscuit, prebiotics; prebiotics, biscuit; fructooligosaccharides |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 09 Food Microbiology |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Jan 2012 05:52 |
| Last Modified: | 25 Jan 2012 07:09 |
| URI: | http://ir.cftri.res.in/id/eprint/10496 |
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