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Dehydration Characteristics and Response to Sugar Syrup Absorption of Fried Product.
Anurag, Mundaje and Sanjeev, H. S. (2012) Dehydration Characteristics and Response to Sugar Syrup Absorption of Fried Product. [Student Project Report] (Submitted)
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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: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | sugar syrup, fried boondi, dehydration, Indian traditional foods |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 May 2012 05:38 |
| Last Modified: | 16 Jan 2017 12:37 |
| URI: | http://ir.cftri.res.in/id/eprint/10715 |
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