Trends in usage of shortenings and surfactants in bread making.

Dube, R. (1984) Trends in usage of shortenings and surfactants in bread making. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	shortenings, bread making, surfactants, dough characteristics
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 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 Sep 2023 07:12
Last Modified:	12 Sep 2023 07:12
URI:	http://ir.cftri.res.in/id/eprint/16507

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