Pooja, M. (2022) Molecular Mechanism of Hydroxypropyl-Β-Cyclodextrin (Hpbcd) Incorporated Wheat Flour Dough and Bread. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | cyclodextrins dough baked bread quality |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Jun 2022 09:25 |
| Last Modified: | 28 Jun 2022 09:25 |
| URI: | http://ir.cftri.res.in/id/eprint/15423 |
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