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Chemical Composition of Water Chestnut (Trapa Natans) Flour and its Application in Bakery Product.
Shalini, M (2012) Chemical Composition of Water Chestnut (Trapa Natans) Flour and its Application in Bakery Product. [Student Project Report] (Submitted)
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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: | water chestnut, Physicochemical properties, bakery products |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 33 Nuts |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 May 2012 09:15 |
| Last Modified: | 09 May 2012 09:15 |
| URI: | http://ir.cftri.res.in/id/eprint/10692 |
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