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Replacement of egg proteins with other exogenous proteins and their effect on quality of cake
Rajib, Shab (2002) Replacement of egg proteins with other exogenous proteins and their effect on quality of cake. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | egg proteins, cake, bakery products, sweeteners, wheat flour, exogenous proteins, rheology |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 19 Jun 2024 06:20 |
| Last Modified: | 19 Jun 2024 06:20 |
| URI: | http://ir.cftri.res.in/id/eprint/17831 |
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