Effect of Indigeneous enzymes on cookie quality

Preeti, P. (2000) Effect of Indigeneous enzymes on cookie quality. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	baking, cookie quality, wheat, cereal grain, enzyme, amino acid
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	15 May 2024 08:40
Last Modified:	15 May 2024 08:40
URI:	http://ir.cftri.res.in/id/eprint/17575

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