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The effect of baking on the nutritive value of fortified biscuits.
Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) The effect of baking on the nutritive value of fortified biscuits. Food Science, 7. pp. 83-86.
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Food Science, Volume-7( (1958) 83-86.pdf - Published Version Restricted to Registered users only Download (129kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | fortification, cereal flours, Sweet biscuit, baking, nutritive value |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Nov 2014 06:54 |
| Last Modified: | 28 Nov 2014 06:54 |
| URI: | http://ir.cftri.res.in/id/eprint/5977 |
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