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Development of low no transfat nutra substitute for vanaspati in bakery and savoury industry
Ananya, Das (2012) Development of low no transfat nutra substitute for vanaspati in bakery and savoury industry. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | fatty acids, hydrogenated fats, vanaspati, processed foods, sesame seed cake, nutra substitute |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Somashekar K S |
| Date Deposited: | 21 Nov 2024 08:54 |
| Last Modified: | 21 Nov 2024 08:54 |
| URI: | http://ir.cftri.res.in/id/eprint/18493 |
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