Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fiber, Low Carbohydrate Bread.

Ms., Farheen (2010) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fiber, Low Carbohydrate Bread. [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:	rheological characteristics; chemical characteristics; additives, bread making; Glycemic Index bread.
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Sep 2010 05:23
Last Modified:	28 Dec 2011 10:17
URI:	http://ir.cftri.res.in/id/eprint/9643

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