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Use of soluble fibre as a fat replacer in preparation of fibre rich bakery products.

Sudha, M. L. (2014) Use of soluble fibre as a fat replacer in preparation of fibre rich bakery products. [Student Project Report] (Submitted)

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13. Use of Soluble Fibre as a Fat Replacer in Preparation of Fibre Rich Bakery Products.pdf - Submitted Version
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Item Type: Student Project Report
Uncontrolled Keywords: soluble fibre, fat replacers, bakery products, natural fibers
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: 20 Nov 2015 10:30
Last Modified: 20 Nov 2015 10:30
URI: http://ir.cftri.com/id/eprint/11994

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