Megha, Singh (2017) Effect of processing on available bioactive contents in oat (Avena Sativa) bran enriched bread. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | oat bran bread Bioactive content rheological baking characteristics |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Aug 2017 08:16 |
| Last Modified: | 01 Aug 2017 08:16 |
| URI: | http://ir.cftri.res.in/id/eprint/12883 |
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