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Effect of addition of roller mill processed fenugreek fiber on physiochemical and rheological properties of the pizza base.

Nagabhooshana, G. (2020) Effect of addition of roller mill processed fenugreek fiber on physiochemical and rheological properties of the pizza base. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Fenugreek fiber, wheat flour-fenugreek fiber blends, pizza base
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2021 08:56
Last Modified: 08 Nov 2021 08:56
URI: http://ir.cftri.res.in/id/eprint/14955

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