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Effect of Bio Active Rich Green Coffee Extract (GCE) on Rheological, Physico - Sensory & Nutritional Characteristics of Bread

Anuja Dev, M.V. (2015) Effect of Bio Active Rich Green Coffee Extract (GCE) on Rheological, Physico - Sensory & Nutritional Characteristics of Bread. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: green coffee bread Extraction nutritional characteristics physical properties
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Nov 2016 07:39
Last Modified: 09 Nov 2016 07:39
URI: http://ir.cftri.com/id/eprint/12444

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