Psyllium and Soya as Functional Ingredients in Bakery Products.
Chaitali, Sen Gupta (2012) Psyllium and Soya as Functional Ingredients in Bakery Products. [Student Project Report] (Submitted)
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Item Type: | Student Project Report |
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Uncontrolled Keywords: | Psyllium, Bakery Products, Functional foods, soyabean |
Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean 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 Apr 2014 07:59 |
Last Modified: | 28 Apr 2014 07:59 |
URI: | http://ir.cftri.res.in/id/eprint/11487 |
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