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High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder.

Manisha, Ghildiyal (2011) High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder. Masters thesis, University of Mysore.

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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: Thesis (Masters)
Uncontrolled Keywords: bakery products; cake, fenugreek; fenugreek, cake
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jan 2012 07:19
Last Modified: 22 Dec 2016 12:12
URI: http://ir.cftri.com/id/eprint/10482

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