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Influence of rice bean flour incorporation on the rheological, physico-chemical & sensory properties of pizza base
Vidyashree, H. N (2024) Influence of rice bean flour incorporation on the rheological, physico-chemical & sensory properties of pizza base. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Rice bean , Whole wheat flour, Rheology, Glycemic Index, Pizza Base |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 19 Aug 2024 11:29 |
| Last Modified: | 19 Aug 2024 11:29 |
| URI: | http://ir.cftri.res.in/id/eprint/17986 |
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