Use of water melon in bakery and its effect on sensory quality

Naman Kumar, Kashyap (2012) Use of water melon in bakery and its effect on sensory quality. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	watermelon, biscuits, nutritional value, sensory quality
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Sensory Science
Depositing User:	Somashekar K S
Date Deposited:	21 Nov 2024 08:52
Last Modified:	21 Nov 2024 08:52
URI:	http://ir.cftri.res.in/id/eprint/18492

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