Soman, Shiny (1997) Starch damage and its significance in baking. Masters thesis, Central Food Technological Research Institute.
![[thumbnail of T-1502.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "T-1502.pdf")
PDF
T-1502.pdf - Submitted Version
Restricted to Repository staff only
Download (24MB)
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | baking, starch damage, baked product |
| Subjects: | 600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 30 Apr 2024 06:51 |
| Last Modified: | 30 Apr 2024 06:51 |
| URI: | http://ir.cftri.res.in/id/eprint/17400 |
Actions (login required)
- View Item