Psyllium and Soya as Functional Ingredients in Bakery Products.

Chaitali, Sen Gupta (2012) Psyllium and Soya as Functional Ingredients in Bakery Products. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Psyllium, Bakery Products, Functional foods, soyabean
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Apr 2014 07:59
Last Modified:	28 Apr 2014 07:59
URI:	http://ir.cftri.res.in/id/eprint/11487

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