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Influence of shortening and emulsifier interaction on the quality of layer cakes
Rajiv, Arora (1993) Influence of shortening and emulsifier interaction on the quality of layer cakes. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | layer cakes, Emulsifiers, shortening |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 21 Mar 2024 04:11 |
| Last Modified: | 21 Mar 2024 04:11 |
| URI: | http://ir.cftri.res.in/id/eprint/17077 |
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