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Development of a Combined Experimental and Computational Modeling Approach to Investigate the Influence of Bran Addition on the Volume and Structural Development in Bread.
Padma Ishwarya, S. (2017) Development of a Combined Experimental and Computational Modeling Approach to Investigate the Influence of Bran Addition on the Volume and Structural Development in Bread. Doctoral thesis, Academy of Scientific and Innovative Research.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | Wheat bran addition, bubble dynamics, bread dough system, aerated baked products |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Aug 2018 06:50 |
| Last Modified: | 01 Aug 2018 06:50 |
| URI: | http://ir.cftri.res.in/id/eprint/13759 |
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