Divya, Goswami (2016) Effect of Salt And Salt Replacers on the Rheological,Quality and Nutritional Characteristics of Bread. [Student Project Report] (Submitted)
![[thumbnail of Divya Goswami_Investigation.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "Divya Goswami_Investigation.pdf")
PDF
Divya Goswami_Investigation.pdf - Submitted Version
Restricted to Repository staff only
Download (4MB)
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | salt replacers, wheat flour, bread, nutritional characteristics |
| 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: | 27 Oct 2017 07:01 |
| Last Modified: | 27 Oct 2017 07:01 |
| URI: | http://ir.cftri.res.in/id/eprint/13110 |
Actions (login required)
- View Item