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Physicochemical and rheological properties of onion and garlic peel incorporated wheat flour and biscuit quality
Aryananda, Babu (2025) Physicochemical and rheological properties of onion and garlic peel incorporated wheat flour and biscuit quality. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | garlic peel, Onion peel, wheat flour, biscuit quality, rheological properties |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 23 Vegetables > 05 Onion 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 19 Jun 2025 06:06 |
| Last Modified: | 19 Jun 2025 06:06 |
| URI: | http://ir.cftri.res.in/id/eprint/19518 |
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