Neha, Gupta (2020) Quality characteristics of cupcakes with oats and psyllium husk as a bakery shortening replacer. [Student Project Report] (Submitted)
![[thumbnail of Neha1.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "Neha1.pdf")
PDF
Neha1.pdf - Submitted Version
Restricted to Repository staff only
Download (1MB)
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | carbohydrate fat replacers, baked food products, cupcakes, psyllium husk |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Oct 2020 09:40 |
| Last Modified: | 09 Oct 2020 09:40 |
| URI: | http://ir.cftri.res.in/id/eprint/14553 |
Actions (login required)
- View Item