Functionality of maltodextrin as fat replacer in biscuit formulation

Sukhendu, Ghosh (1997) Functionality of maltodextrin as fat replacer in biscuit formulation. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	biscuit formulation, wheat flour, maltodextrin, fat replacer
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Depositing User:	Somashekar K S
Date Deposited:	27 Mar 2024 09:03
Last Modified:	27 Mar 2024 09:03
URI:	http://ir.cftri.res.in/id/eprint/17224

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