Effect of acid and enzyme-inverted syrups on biscuits quality

Vishal, Bharat (1996) Effect of acid and enzyme-inverted syrups on biscuits quality. [Student Project Report] (Submitted)

PDF
T-1462.pdf - Submitted Version
Restricted to Repository staff only
Download (13MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	biscuits, wheat flour, cookies, acid enzyme, inverted syrups, quality
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 10:37
Last Modified:	27 Mar 2024 10:37
URI:	http://ir.cftri.res.in/id/eprint/17237

View Item