Sadhana, V. J. (2019) Retention of Bread Freshness: Study of Compound Effect of Antistaling Agents on Starch to Improve Storage Stability. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | shelf life, bread, rheological characteristics, antistaling agents, Scanning Electron Microscope |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Jun 2020 05:17 |
| Last Modified: | 09 Jun 2020 05:17 |
| URI: | http://ir.cftri.res.in/id/eprint/14366 |
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