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The effect of different levels of starch from various sources on the quality of cookies
Annapoorna, Kamath (1994) The effect of different levels of starch from various sources on the quality of cookies. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | starch, quality of cookies, bread biscuit, bakery products |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 25 Mar 2024 08:39 |
| Last Modified: | 25 Mar 2024 08:39 |
| URI: | http://ir.cftri.res.in/id/eprint/17136 |
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