Utilization of Whole Egg Powder as a Substitute for Fresh Eggs in the Preparation of Muffins.

Bhanuprakash, C. (2019) Utilization of Whole Egg Powder as a Substitute for Fresh Eggs in the Preparation of Muffins. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	whole egg powder, muffins, premixes
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2020 09:04
Last Modified:	08 Jun 2020 09:04
URI:	http://ir.cftri.res.in/id/eprint/14353

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