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Effect of Ingredients on Rheological, Physico-Sensory and Nutritional Characteristics of Omega-3 Enriched Eggless Cake.

Abhay Kumar, Nag (2015) Effect of Ingredients on Rheological, Physico-Sensory and Nutritional Characteristics of Omega-3 Enriched Eggless Cake. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: wheat flour, egg replacers, defatted soya flour, eggless cakes
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Oct 2017 06:20
Last Modified: 25 Oct 2017 06:20
URI: http://ir.cftri.com/id/eprint/13053

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