Influence of reducing agents and emulsifiers on the quality of cream crackers

Kamath Sashikaka, Babu (1995) Influence of reducing agents and emulsifiers on the quality of cream crackers. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	cream crackers, biscuits, emulsifiers, reducing agents
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:	25 Mar 2024 10:20
Last Modified:	25 Mar 2024 10:20
URI:	http://ir.cftri.res.in/id/eprint/17170

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