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Use of Oils, Additives on Rheological Fatty Acid Profile and Quality Characteristics of Fat Replaced, Zero TFA Cakes
Rashmi, Kumari (2009) Use of Oils, Additives on Rheological Fatty Acid Profile and Quality Characteristics of Fat Replaced, Zero TFA Cakes. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Zero – TFA cakes replacement of fat fatty acid profile rheological characteristics |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Oct 2009 09:40 |
| Last Modified: | 06 Oct 2009 09:40 |
| URI: | http://ir.cftri.res.in/id/eprint/9273 |
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