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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