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Techno-economical Role of Damaged Starch in Various Bakery Products.

Chetule Rashmi, Bhaurao (2017) Techno-economical Role of Damaged Starch in Various Bakery Products. Masters thesis, Central Food Technological Research Institute.

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Item Type: Thesis (Masters)
Uncontrolled Keywords: damaged starch, milling, measurement techniques, and technoeconomical role, product making, bakery
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 May 2020 09:37
Last Modified: 11 May 2020 09:37
URI: http://ir.cftri.com/id/eprint/14305

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