Utilization of unconventional protein and fat rich sources in soft dough biscuits

Niveditha, H. M. (2004) Utilization of unconventional protein and fat rich sources in soft dough biscuits. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	unconventional protein, soft dough biscuits, wheat kernel, watermelon seed
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2024 11:17
Last Modified:	10 Dec 2024 11:17
URI:	http://ir.cftri.res.in/id/eprint/18687

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