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Chemical Composition of Water Chestnut (Trapa Natans) Flour and its Application in Bakery Product.

Shalini, M (2012) Chemical Composition of Water Chestnut (Trapa Natans) Flour and its Application in Bakery Product. [Student Project Report] (Submitted)

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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: water chestnut, Physicochemical properties, bakery products
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 33 Nuts
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 May 2012 09:15
Last Modified: 09 May 2012 09:15
URI: http://ir.cftri.com/id/eprint/10692

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