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Starch based emulsion as a fat replacer in baking application
Aswani, S and Varsha, T. S and Mr, Krishnaprasad and Agritha, C (2024) Starch based emulsion as a fat replacer in baking application. [Student Project Report] (Submitted)
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CFTRI- TEAM 18 MAY 1 REPORT.pdf - Submitted Version Restricted to Repository staff only Download (6MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Fat-reducing, Emulsion, Sulfuric acid, Muffin, Modified, starch, baking |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions 600 Technology > 08 Food technology > 02 Baking |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 12 Jun 2024 06:49 |
| Last Modified: | 12 Jun 2024 06:49 |
| URI: | http://ir.cftri.res.in/id/eprint/17760 |
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