Effect of added modified gluten protein on the quality of soft-dough biscuits

Kantka, Malik (2004) Effect of added modified gluten protein on the quality of soft-dough biscuits. [Student Project Report] (Submitted)

PDF
T-1843.pdf - Submitted Version
Restricted to Repository staff only
Download (11MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	soft-dough biscuits, gluten protein, baking, additives, enzymes
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	20 Jun 2024 10:37
Last Modified:	20 Jun 2024 10:37
URI:	http://ir.cftri.res.in/id/eprint/17890

View Item