![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids.
Sadhana, V. J. (2018) Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids. Masters thesis, Central Food Technological Research Institute.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
sadhana dessertation pdf.pdf - Submitted Version Restricted to Repository staff only Download (4MB) |
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | bread staling models, Emulsifiers, enzymes, hydrocolloids |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 29 Microbiological food |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Jun 2020 08:37 |
| Last Modified: | 05 Jun 2020 08:37 |
| URI: | http://ir.cftri.res.in/id/eprint/14336 |
Actions (login required)
 |
View Item |