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Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread.
Megha, Singh (2017) Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | oat bran bread Bioactive content rheological baking characteristics |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Aug 2017 08:16 |
| Last Modified: | 01 Aug 2017 08:16 |
| URI: | http://ir.cftri.res.in/id/eprint/12883 |
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