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Studies on the effect of enzyme systems on dough rheology and bread quality
Jeena, Samuel (2003) Studies on the effect of enzyme systems on dough rheology and bread quality. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | dough rheology, enzyme systems, bread quality, baking industry |
| 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: | 19 Jun 2024 11:26 |
| Last Modified: | 19 Jun 2024 11:26 |
| URI: | http://ir.cftri.res.in/id/eprint/17880 |
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