Effect of varying concentrations of ethyl alcohol and carbon dioxide on bread staling.

Vora, H M. (1985) Effect of varying concentrations of ethyl alcohol and carbon dioxide on bread staling. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	bread, shelf life, ethyl alcohol, carbon dioxide
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Sep 2023 08:29
Last Modified:	11 Sep 2023 08:29
URI:	http://ir.cftri.res.in/id/eprint/16485

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