Effect of various shortenings on the quality of plain cake.

Shah, T. I. (1984) Effect of various shortenings on the quality of plain cake. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	shortening, cake quality
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Mar 2023 11:05
Last Modified:	30 Mar 2023 11:05
URI:	http://ir.cftri.res.in/id/eprint/16306

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