Ingredients Vs quality of plain cake.

Shah, T. I. (1983) Ingredients Vs quality of plain cake. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	ingredient, cake preparation, quality
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Mar 2023 06:31
Last Modified:	29 Mar 2023 06:31
URI:	http://ir.cftri.res.in/id/eprint/16274

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