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Value addition in Bakery products using Fruit by-product and its effect on Sensory and Rheological Characteristics.
Naman Kumar, Kashyap (2011) Value addition in Bakery products using Fruit by-product and its effect on Sensory and Rheological Characteristics. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Sensory studies, Rheological studies, value addition, fruit byproduct |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties |
| Divisions: | Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Apr 2014 10:38 |
| Last Modified: | 28 Apr 2014 10:38 |
| URI: | http://ir.cftri.res.in/id/eprint/11498 |
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