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Studies on invert syrup for use in biscuits.
Vatsala, C. N. and Haridas Rao, P. (1991) Studies on invert syrup for use in biscuits. Journal of Food Science and Technology, India, 28 (3). 149-152, 8 ref..
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Abstract
Studies were carried out to standardize the method for preparation of invert [sugar] syrup for use in biscuits. Inversion carried out at 100
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | BAKERY-PRODUCTS; BISCUITS-; INVERT-SUGAR; SUGAR-SYRUPS; SYRUPS- |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Feb 2021 06:05 |
| Last Modified: | 01 Feb 2021 06:05 |
| URI: | http://ir.cftri.res.in/id/eprint/7996 |
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