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Effect Of Orange & Ridge Gourd Peel On Rheological, Physio-Sensory & Nutritional Characteristics Of Savoury Biscuits.

Priyanka, Rathi (2016) Effect Of Orange & Ridge Gourd Peel On Rheological, Physio-Sensory & Nutritional Characteristics Of Savoury Biscuits. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Orange peel, biscuits, ridge gourd peel, chemical characteristics, wheat flour
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2017 06:04
Last Modified: 30 Oct 2017 06:04
URI: http://ir.cftri.com/id/eprint/13122

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