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Effect of reducing agents on dough rheology and baking performance of semi-sweet biscuits
Seependra, Kumar (1997) Effect of reducing agents on dough rheology and baking performance of semi-sweet biscuits. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | semi-sweet biscuits, starch, cookies, reducing agents, dough rheology |
| Subjects: | 600 Technology > 08 Food technology > 02 Baking 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: | 27 Mar 2024 08:47 |
| Last Modified: | 27 Mar 2024 08:47 |
| URI: | http://ir.cftri.res.in/id/eprint/17221 |
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