Utilization of Ginger Spent in Bakery Products.

Nivetha, S. (2016) Utilization of Ginger Spent in Bakery Products. [Student Project Report] (Submitted)

PDF
NIVETHA _INVESTIGATION.pdf - Submitted Version
Restricted to Repository staff only
Download (2MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	Spice Spents, Ginger, Bakery products, Chemical Characteristics
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Oct 2017 05:41
Last Modified:	30 Oct 2017 05:41
URI:	http://ir.cftri.res.in/id/eprint/13119

Actions (login required)