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Rheology of cracker, cookie and biscuit dough and its effect on end product quality
Chatterjee, Siddhartha (1994) Rheology of cracker, cookie and biscuit dough and its effect on end product quality. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Rheology of cracker, cookie, biscuit dough, rheology |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 21 Mar 2024 06:18 |
| Last Modified: | 21 Mar 2024 06:18 |
| URI: | http://ir.cftri.res.in/id/eprint/17097 |
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