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Use of Starches And Additives as an Alternative to Chlorination for High Ratio Cakes.

Anand, Chetter (2018) Use of Starches And Additives as an Alternative to Chlorination for High Ratio Cakes. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: chemical characteristics, wheat flou, chlorinated wheat flour
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Mar 2020 07:05
Last Modified: 23 Mar 2020 07:05
URI: http://ir.cftri.com/id/eprint/14246

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