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Psyllium and Soya as Functional Ingredients in Bakery Products.

Chaitali, Sen Gupta (2012) Psyllium and Soya as Functional Ingredients in Bakery Products. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Psyllium, Bakery Products, Functional foods, soyabean
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Apr 2014 07:59
Last Modified: 28 Apr 2014 07:59
URI: http://ir.cftri.com/id/eprint/11487

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