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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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Bhanuprakash dissertation.pdf - Submitted Version Restricted to Repository staff only Download (1MB) |
| 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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