Value addition in Bakery products using Fruit by-product and its effect on Sensory and Rheological Characteristics.

Naman Kumar, Kashyap (2011) Value addition in Bakery products using Fruit by-product and its effect on Sensory and Rheological Characteristics. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Sensory studies, Rheological studies, value addition, fruit byproduct
Subjects:	600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Apr 2014 10:38
Last Modified:	28 Apr 2014 10:38
URI:	http://ir.cftri.res.in/id/eprint/11498

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