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Effect of addition of roller mill processed fenugreek fiber on physiochemical and rheological properties of the pizza base.
Nagabhooshana, G. (2020) Effect of addition of roller mill processed fenugreek fiber on physiochemical and rheological properties of the pizza base. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Fenugreek fiber, wheat flour-fenugreek fiber blends, pizza base |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Nov 2021 08:56 |
| Last Modified: | 08 Nov 2021 08:56 |
| URI: | http://ir.cftri.res.in/id/eprint/14955 |
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