Rajib, Shab (2002) Replacement of egg proteins with other exogenous proteins and their effect on quality of cake. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | egg proteins, cake, bakery products, sweeteners, wheat flour, exogenous proteins, rheology |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 19 Jun 2024 06:20 |
| Last Modified: | 19 Jun 2024 06:20 |
| URI: | http://ir.cftri.res.in/id/eprint/17831 |
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