Sneha, S. (2022) The Effect of Rice Bran And Wheat Bran Incorporation on the Rheological, Physical and Sensory Quality Characteristics of Wheat Bun. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | rice bran, wheat bran, wheat bun, value addition |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 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: | 11 Aug 2022 11:29 |
| Last Modified: | 11 Aug 2022 11:29 |
| URI: | http://ir.cftri.res.in/id/eprint/15616 |
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