Functionality of maltodextrin as fat replacer in biscuit formulation
Sukhendu, Ghosh (1997) Functionality of maltodextrin as fat replacer in biscuit formulation. [Student Project Report] (Submitted)
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Item Type: | Student Project Report |
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Uncontrolled Keywords: | biscuit formulation, wheat flour, maltodextrin, fat replacer |
Subjects: | 600 Technology > 08 Food technology > 26 Bakery products |
Depositing User: | Somashekar K S |
Date Deposited: | 27 Mar 2024 09:03 |
Last Modified: | 27 Mar 2024 09:03 |
URI: | http://ir.cftri.res.in/id/eprint/17224 |
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