Anand, Chetter (2018) Use of Starches And Additives as an Alternative to Chlorination for High Ratio Cakes. [Student Project Report] (Submitted)
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003 Investigation - Anand Chettar.pdf - Submitted Version
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | chemical characteristics, wheat flou, chlorinated wheat flour |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Mar 2020 07:05 |
| Last Modified: | 23 Mar 2020 07:05 |
| URI: | http://ir.cftri.res.in/id/eprint/14246 |
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