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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