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Effect of baking on the stability of vitamin A in nutro biscuits.
Narayanan, K. M. and Kapur, N. S. and Bhatia, D. S. (1960) Effect of baking on the stability of vitamin A in nutro biscuits. Food Science, 9 (2). p. 48.
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Food Science, Volume-9(2 (1960) 48-.pdf - Published Version Restricted to Registered users only Download (44kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | vitamin, baking, nutro biscuits |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Oct 2014 09:36 |
| Last Modified: | 29 Oct 2014 09:36 |
| URI: | http://ir.cftri.res.in/id/eprint/3838 |
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