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Effect of Salt And Salt Replacers on the Rheological,Quality and Nutritional Characteristics of Bread.
Divya, Goswami (2016) Effect of Salt And Salt Replacers on the Rheological,Quality and Nutritional Characteristics of Bread. [Student Project Report] (Submitted)
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Divya Goswami_Investigation.pdf - Submitted Version Restricted to Repository staff only Download (4MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | salt replacers, wheat flour, bread, nutritional characteristics |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Oct 2017 07:01 |
| Last Modified: | 27 Oct 2017 07:01 |
| URI: | http://ir.cftri.res.in/id/eprint/13110 |
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