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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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