Reducing agents in bakery products

Maria, Pais (1993) Reducing agents in bakery products. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	bakery products, bread, biscuits, dough rheology, reducing agents
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	04 Mar 2024 08:33
Last Modified:	04 Mar 2024 08:33
URI:	http://ir.cftri.res.in/id/eprint/17062

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