Retention of Bread Freshness: Study of Compound Effect of Antistaling Agents on Starch to Improve Storage Stability.

Sadhana, V. J. (2019) Retention of Bread Freshness: Study of Compound Effect of Antistaling Agents on Starch to Improve Storage Stability. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	shelf life, bread, rheological characteristics, antistaling agents, Scanning Electron Microscope
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jun 2020 05:17
Last Modified:	09 Jun 2020 05:17
URI:	http://ir.cftri.res.in/id/eprint/14366

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