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Effect Of Orange & Ridge Gourd Peel On Rheological, Physio-Sensory & Nutritional Characteristics Of Savoury Biscuits.
Priyanka, Rathi (2016) Effect Of Orange & Ridge Gourd Peel On Rheological, Physio-Sensory & Nutritional Characteristics Of Savoury Biscuits. [Student Project Report] (Submitted)
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Priyanka Rathi_Investigation.pdf - Submitted Version Restricted to Repository staff only Download (4MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Orange peel, biscuits, ridge gourd peel, chemical characteristics, wheat flour |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Oct 2017 06:04 |
| Last Modified: | 30 Oct 2017 06:04 |
| URI: | http://ir.cftri.res.in/id/eprint/13122 |
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