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Use of Watermelon rind powder in Biscuit and its effect on Sensory and Texture Characteristics.

Naman Kumar, Kashyap (2012) Use of Watermelon rind powder in Biscuit and its effect on Sensory and Texture Characteristics. [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: watermelon rind powder, Waste utilization, fruit waste, Citrullus lanatus, sensory analysis
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Nov 2012 09:26
Last Modified: 30 Jun 2015 05:42
URI: http://ir.cftri.com/id/eprint/11033

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