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Dehydration Characteristics and Response to Sugar Syrup Absorption of Fried Product.

Anurag, Mundaje and Sanjeev, H. S. (2012) Dehydration Characteristics and Response to Sugar Syrup Absorption of Fried 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: sugar syrup, fried boondi, dehydration, Indian traditional foods
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 May 2012 05:38
Last Modified: 16 Jan 2017 12:37
URI: http://ir.cftri.com/id/eprint/10715

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