Effect of Bio Active Rich Green Coffee Extract (GCE) on Rheological, Physico - Sensory & Nutritional Characteristics of Bread
Anuja Dev, M.V. (2015) Effect of Bio Active Rich Green Coffee Extract (GCE) on Rheological, Physico - Sensory & Nutritional Characteristics of Bread. [Student Project Report] (Submitted)
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Item Type: | Student Project Report |
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Uncontrolled Keywords: | green coffee bread Extraction nutritional characteristics physical properties |
Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 26 Bakery products |
Divisions: | Flour Milling Bakery and Confectionary Technology |
Depositing User: | Food Sci. & Technol. Information Services |
Date Deposited: | 09 Nov 2016 07:39 |
Last Modified: | 09 Nov 2016 07:39 |
URI: | http://ir.cftri.res.in/id/eprint/12444 |
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