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Use of Watermelon rind powder in Biscuit and its effect on Sensory and Texture Characteristics.
Naman Kumar, Kashyap (2012) Use of Watermelon rind powder in Biscuit and its effect on Sensory and Texture Characteristics. [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: | watermelon rind powder, Waste utilization, fruit waste, Citrullus lanatus, sensory analysis |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 Nov 2012 09:26 |
| Last Modified: | 30 Jun 2015 05:42 |
| URI: | http://ir.cftri.res.in/id/eprint/11033 |
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