Studies on Interaction of Egg Replacers with Wheat Protein for Replacement of Egg in Cakes.

Shravya, S. (2020) Studies on Interaction of Egg Replacers with Wheat Protein for Replacement of Egg in Cakes. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	wheat flour, egg replacers, Whey protein concentrate, eggless cake
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Oct 2020 07:00
Last Modified:	12 Oct 2020 07:00
URI:	http://ir.cftri.res.in/id/eprint/14567

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