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Effect of surfactants on the rheological properties of dough and the quality of bread
Anu Mary, Mathews (1998) Effect of surfactants on the rheological properties of dough and the quality of bread. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | rheological properties, bread, surfactants, quality |
| 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: | 01 May 2024 05:34 |
| Last Modified: | 01 May 2024 05:34 |
| URI: | http://ir.cftri.res.in/id/eprint/17423 |
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