![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effect of Ingredients on Rheological, Physico-Sensory and Nutritional Characteristics of Omega-3 Enriched Eggless Cake.
Abhay Kumar, Nag (2015) Effect of Ingredients on Rheological, Physico-Sensory and Nutritional Characteristics of Omega-3 Enriched Eggless Cake. [Student Project Report] (Submitted)
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
abhay nag.pdf - Submitted Version Restricted to Repository staff only Download (3MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | wheat flour, egg replacers, defatted soya flour, eggless cakes |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Oct 2017 06:20 |
| Last Modified: | 25 Oct 2017 06:20 |
| URI: | http://ir.cftri.res.in/id/eprint/13053 |
Actions (login required)
 |
View Item |