![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Techno-economical Role of Damaged Starch in Various Bakery Products.
Chetule Rashmi, Bhaurao (2017) Techno-economical Role of Damaged Starch in Various Bakery Products. Masters thesis, Central Food Technological Research Institute.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
004 Disseration - Rashmi Bhaurao Chetule.pdf - Submitted Version Restricted to Repository staff only Download (5MB) |
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | damaged starch, milling, measurement techniques, and technoeconomical role, product making, bakery |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 May 2020 09:37 |
| Last Modified: | 11 May 2020 09:37 |
| URI: | http://ir.cftri.res.in/id/eprint/14305 |
Actions (login required)
 |
View Item |