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Effect of incorporation of extruded flour on the quality of high ratio cakes
Jagdeep Singh, Marahar (1997) Effect of incorporation of extruded flour on the quality of high ratio cakes. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | ratio cakes, gluten protein, extruded flour, wheat flour |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 27 Mar 2024 08:24 |
| Last Modified: | 27 Mar 2024 08:24 |
| URI: | http://ir.cftri.res.in/id/eprint/17212 |
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