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Development of speciality flours by selecting the roller flour mill fractions: impact in bread making and its physicochemical sensory attributes
Arsha Vinod, A. (2025) Development of speciality flours by selecting the roller flour mill fractions: impact in bread making and its physicochemical sensory attributes. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Wheat, Milling of grain, Acrylamide, bread making, speciality flours |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 19 Jun 2025 06:05 |
| Last Modified: | 19 Jun 2025 06:05 |
| URI: | http://ir.cftri.res.in/id/eprint/19517 |
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