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Effect of ingredients on the rheology of the cracker sponge and dough and their effect on cracker quality
Vandana, Goel (2001) Effect of ingredients on the rheology of the cracker sponge and dough and their effect on cracker quality. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | cracker quality, fermented dough, wheat flour, sugar, yeast, sponge |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 30 May 2024 09:03 |
| Last Modified: | 30 May 2024 09:03 |
| URI: | http://ir.cftri.res.in/id/eprint/17632 |
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