Studies Of Effect of Grinding Variations On Acrylamide Content Of Baked Food

Kumbhar Amruta, Ajit (2024) Studies Of Effect of Grinding Variations On Acrylamide Content Of Baked Food. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	baked foods, Acrylamide content, mill grinding varieties, wheat
Subjects:	600 Technology > 01 Medical sciences > 17 Toxicology 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	11 Jun 2024 05:52
Last Modified:	11 Jun 2024 05:52
URI:	http://ir.cftri.res.in/id/eprint/17685

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