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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