Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) The effect of baking on the nutritive value of fortified biscuits. Food Science, 7. pp. 83-86.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | fortification, cereal flours, Sweet biscuit, baking, nutritive value |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Nov 2014 06:54 |
| Last Modified: | 28 Nov 2014 06:54 |
| URI: | http://ir.cftri.res.in/id/eprint/5977 |
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