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Effect of Total Replacement of Fat with Sesame oil on the Quality Characteristics of Cakes
Sowmya, M. (2008) Effect of Total Replacement of Fat with Sesame oil on the Quality Characteristics of Cakes. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | replacement fat sesame oil cake quality characteristics |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Nov 2008 06:19 |
| Last Modified: | 28 Dec 2011 10:06 |
| URI: | http://ir.cftri.res.in/id/eprint/8839 |
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