Anu Mary, Mathews (1998) Effect of surfactants on the rheological properties of dough and the quality of bread. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | rheological properties, bread, surfactants, quality |
| 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: | 01 May 2024 05:34 |
| Last Modified: | 01 May 2024 05:34 |
| URI: | http://ir.cftri.res.in/id/eprint/17423 |
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