![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effect Of Baking And Frying On The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated With Functional Ingredient.
Konjeti, Supriya (2016) Effect Of Baking And Frying On The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated With Functional Ingredient. [Student Project Report] (Submitted)
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Supriya.pdf - Submitted Version Restricted to Repository staff only Download (5MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | doughnut preparation pumpkin powder Chemical characteristics baking frying |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Aug 2017 07:02 |
| Last Modified: | 03 Aug 2017 07:02 |
| URI: | http://ir.cftri.res.in/id/eprint/12930 |
Actions (login required)
 |
View Item |