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Role of optional ingredients in improving the quality of biscuits.
Jaganathan, R. (1982) Role of optional ingredients in improving the quality of biscuits. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | quality evaluation, biscuits, raw materials, optional ingredients |
| Subjects: | 600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Mar 2023 11:09 |
| Last Modified: | 23 Mar 2023 11:09 |
| URI: | http://ir.cftri.res.in/id/eprint/16236 |
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