Effect of sourdough on the quality characteristics of Chapati
Laxmi Kallappa, Hesarur (2024) Effect of sourdough on the quality characteristics of Chapati. [Student Project Report] (Submitted)
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Laxmi Kallappa Hesarur.pdf - Submitted Version Restricted to Repository staff only Download (2MB) |
Item Type: | Student Project Report |
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Uncontrolled Keywords: | Food Fermentation, wheat flour, chapati, phytic acid, sourdough |
Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread |
Divisions: | Flour Milling Bakery and Confectionary Technology |
Depositing User: | Somashekar K S |
Date Deposited: | 07 May 2025 06:21 |
Last Modified: | 07 May 2025 06:21 |
URI: | http://ir.cftri.res.in/id/eprint/19347 |
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