Dough oxidation : Rheological and bread making studies

Gupta, A. (2004) Dough oxidation : Rheological and bread making studies. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Rheological, bread making, dough oxidation
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:	20 Jun 2024 11:16
Last Modified:	20 Jun 2024 11:16
URI:	http://ir.cftri.res.in/id/eprint/17907

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