Effect of natural colours on the quality characteristics of muffins.

Nikhil Kumar, A. S. (2021) Effect of natural colours on the quality characteristics of muffins. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	natural colours, proximate composition, muffins
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 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 Nov 2021 09:01
Last Modified:	08 Nov 2021 09:01
URI:	http://ir.cftri.res.in/id/eprint/14956

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