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Effect of Ingredients on Rheological, Physico-Sensory & Nutritional Characteristics of Omega-3- Fatty Acids Rich Vegan Cake.
Pravallika, D. (2019) Effect of Ingredients on Rheological, Physico-Sensory & Nutritional Characteristics of Omega-3- Fatty Acids Rich Vegan Cake. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | vegan cake, chemical characteristics, wheat flour, replacement of egg |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 May 2019 11:05 |
| Last Modified: | 22 May 2019 11:05 |
| URI: | http://ir.cftri.res.in/id/eprint/13983 |
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