Effect of incorporation of extruded flour on the quality of high ratio cakes

Jagdeep Singh, Marahar (1997) Effect of incorporation of extruded flour on the quality of high ratio cakes. [Student Project Report] (Submitted)

PDF
T-1430.pdf - Submitted Version
Restricted to Repository staff only
Download (7MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	ratio cakes, gluten protein, extruded flour, wheat flour
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	27 Mar 2024 08:24
Last Modified:	27 Mar 2024 08:24
URI:	http://ir.cftri.res.in/id/eprint/17212

View Item