![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Items where Author is "Ashwini, A."
 | Up a level |
Group by: Item Type | No Grouping
Jump to: Article | Student Project Report
Number of items: 3.
Article
Ashwini, A. and Jyotsna, R. and Indrani, D. (2009) Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23 (3). pp. 700-707. ISSN 0268-005X
Student Project Report
Ashwini, A. (2007) Effect of Hydrocolloids and Emulsifiers on Rheological, Microstructural and Quality Characteristics of Eggless cakes. [Student Project Report]
Ashwini, A. (2006) Use of Hydrocolloids in Flat Breads and Bakery Products. [Student Project Report]