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Gluten free ingredients and its variants in bakery products and their validation.

Swati, Sarabhai (2017) Gluten free ingredients and its variants in bakery products and their validation. Doctoral thesis, University of Mysuru.

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Item Type: Thesis (Doctoral)
Uncontrolled Keywords: Gluten-free food products, baked products, High-pressure processing, immunochemical techniques, validation
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2018 06:14
Last Modified: 06 Aug 2018 06:14
URI: http://ir.cftri.com/id/eprint/13775

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