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Effect of Ingredients on Rheological, Physico-Sensory & Nutritional Characteristics of Omega-3- Fatty Acids Rich Vegan Cake.

Pravallika, D. (2019) Effect of Ingredients on Rheological, Physico-Sensory & Nutritional Characteristics of Omega-3- Fatty Acids Rich Vegan Cake. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: vegan cake, chemical characteristics, wheat flour, replacement of egg
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 May 2019 11:05
Last Modified: 22 May 2019 11:05
URI: http://ir.cftri.com/id/eprint/13983

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