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Effect Of Baking And Frying On The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated With Functional Ingredient.

Konjeti, Supriya (2016) Effect Of Baking And Frying On The Rheological, Nutritional And Quality Characteristics Of Doughnuts Incorporated With Functional Ingredient. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: doughnut preparation pumpkin powder Chemical characteristics baking frying
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Aug 2017 07:02
Last Modified: 03 Aug 2017 07:02
URI: http://ir.cftri.com/id/eprint/12930

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