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Development of a Combined Experimental and Computational Modeling Approach to Investigate the Influence of Bran Addition on the Volume and Structural Development in Bread.

Padma Ishwarya, S. (2017) Development of a Combined Experimental and Computational Modeling Approach to Investigate the Influence of Bran Addition on the Volume and Structural Development in Bread. Doctoral thesis, Academy of Scientific and Innovative Research.

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Item Type: Thesis (Doctoral)
Uncontrolled Keywords: Wheat bran addition, bubble dynamics, bread dough system, aerated baked products
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Aug 2018 06:50
Last Modified: 01 Aug 2018 06:50
URI: http://ir.cftri.com/id/eprint/13759

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